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Easy Puerto Rican Mofongo
Mashed fried plantain with garlic, traditionally served with a savoury broth spooned over the top — using green, unripe plantains is essential, since ripe ones turn sweet and won't hold their shape when mashed.
Ingredients
Instructions
Slice the green plantains and fry in oil over medium heat until golden outside and tender all the way through, about 5-6 minutes.
Drain the fried plantain well.
While still warm, mash the plantain with the crushed garlic and a little olive oil in a mortar and pestle, working it until roughly combined but still a bit chunky.
Pack the mixture into a mound or bowl shape while warm so it holds together, then serve with savoury broth spooned over or a filling of your choice.
