How to Make Mofongo

chicharrón

🥗Healthier: grilled chicken

💰Cheaper: crispy tofu

Grilled chicken provides a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

pork broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

green plantains

🥗Healthier: zucchini

💰Cheaper: white potatoes

Zucchini is lower in carbs, while potatoes are usually less expensive.

Cut off each end of the plantains.

Slice the plantains down the side to peel them, being careful not to cut too deep.

Let the plantains sit at room temperature for 30-45 minutes if they were in the fridge to make peeling easier.

Cut the peeled plantains into pieces about 1 inch thick.

Heat 3 cups of oil in a pot over medium heat until hot.

Roast 2 large garlic cloves in the oil with the peel on, using a lid to cover them.

Check if the oil is hot enough by dropping a piece of plantain in; it should bubble.

Carefully add the plantain pieces to the hot oil, ensuring they are submerged.

Fry the plantains until they are crisp on the outside but still soft inside, being careful not to overcook them.

Flip the garlic cloves to brown both sides, then remove them from the oil to peel and use in the mofongo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary