Everyday Kitchen

Caribbean · Dinner

Puerto Rican Mofongo

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Puerto Rican Mofongo is a Caribbean dish. Use green plantains and mash while they are hot.

Prep
25 min
Cook
25 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Puerto Rican Mofongo. The photograph includes a meat sauce not included in this mofongo draft.
The photograph includes a meat sauce not included in this mofongo draft. Representative photograph of Puerto Rican Mofongo. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Plantains

Mash

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 10 min

  1. Peel and cut plantains from 4 green plantains, 800 ml neutral oil into 3 cm pieces. Heat oil to 165°C / 330°F and fry batches 8–10 minutes until tender but not crisp.

    Check: Look for this result: tender but not crisp.

Mash · About 8 min

  1. Drain and mash hot plantain with 20 g garlic, minced, 100 g cooked pork cracklings, crushed, 40 ml olive oil, 150 ml warm chicken stock, ½ tsp salt, adding stock gradually.

Shape · About 8 min

  1. Pack into small bowls and turn out. Serve immediately while soft.

Tips

  • Use green plantains and mash while they are hot.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use crisp fried mushrooms and vegetable stock for a meat-free adaptation.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Puerto Rican Mofongo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Puerto Rican Mofongo?

Use green plantains and mash while they are hot.

What can I substitute in Puerto Rican Mofongo?

Use crisp fried mushrooms and vegetable stock for a meat-free adaptation.

Can I prepare Puerto Rican Mofongo ahead?

Prepare the measured ingredients for Puerto Rican Mofongo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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