📝 Introduction
Mofongo is a beloved Puerto Rican dish made primarily of fried green plantains mashed with garlic, pork cracklings, and broth, typically served with a savory protein like garlic shrimp. This dish is a cultural cornerstone in Caribbean cuisine, offering bold, hearty flavors that reflect its African, Taino, and Spanish roots.
When topped with juicy garlic shrimp in a buttery, garlicky sauce, mofongo becomes a flavorful, comforting, and deeply satisfying meal.
📜 History of Mofongo
Mofongo traces its roots back to West African fufu, brought to the Caribbean by enslaved Africans. Over time, it evolved in Puerto Rico through influences from Spanish and Taino culinary traditions. The plantains, introduced by the Spanish, became a staple, and the use of pork, garlic, and broth reflects the blending of cultures.
Today, mofongo is a national dish of Puerto Rico and is popular across the Caribbean and in Latinx communities around the world.
🥣 Ingredients
For the Mofongo:
4 green plantains, peeled and cut into chunks
6 cloves garlic, minced
½ cup pork cracklings (chicharrón) or crispy bacon (optional)
3 tbsp olive oil or butter
½ cup chicken or vegetable broth (warm)
Salt, to taste
Oil for frying (vegetable or canola)
For the Garlic Shrimp:
1 lb large shrimp, peeled and deveined
6 cloves garlic, finely chopped or minced
2 tbsp olive oil
2 tbsp butter
½ tsp smoked paprika (optional)
Juice of ½ lemon
¼ cup white wine or chicken broth
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
🔪 Instructions & Methods
- Prepare the Mofongo:
Heat oil in a deep pan to 350°F (175°C).
Fry the plantain chunks until golden brown and soft, about 4–6 minutes.
In a mortar and pestle (or large bowl with a masher), combine fried plantains, garlic, chicharrón, olive oil (or butter), and a bit of broth.
Mash together until chunky but cohesive. Add more broth as needed for moisture.
Season with salt. Form into balls or press into a small bowl for shaping.
- Cook the Garlic Shrimp:
In a skillet, heat olive oil and butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add shrimp, paprika, salt, and pepper. Cook 2 minutes per side until pink and opaque.
Pour in lemon juice and wine (or broth), simmer for 2–3 minutes until sauce slightly thickens.
💡 Benefits of the Dish
Plantains are rich in fiber, potassium, and complex carbohydrates.
Garlic offers immune-boosting and heart-healthy properties.
Shrimp is a lean source of protein and low in calories.
This dish is naturally gluten-free and can be adjusted for low-carb or keto diets (by replacing plantains with cauliflower or eggplant alternatives).
Packed with flavor, yet balanced and nourishing.