Mofongo is a simple and scrumptious side dish that’s popular on the island of Puerto Rico and throughout the Caribbean. This mofongo with garlic sauce is totally simple to make. If you’re tired of potatoes or sweet potatoes, it’s a nice nutrient-dense carb option to work into your routine.
This recipe was part of my food collaboration with Mel Joulwan. It first appeared in the June/July 2017 issue of Paleo Magazine.
Reading: how to make garlic sauce for mofongo
What is Mofongo Made From?
Mel writes, “At its most basic, mofongo is a side dish made from cooked plantains, crushed chicharrones (or crumbled bacon) garlic, salt, and oil.” There are other variations, but the basic idea remains similar.
Traditionally, the plantains in this dish are deep-fried first. However, in our adaptation, we opted to boil the plantains first, then pan fry them to balance out the macronutrients a bit more.
The finished texture of this mofongo recipe is almost like Thanksgiving stuffing.
What to Eat with Mofongo
Grilled or pan-fried shrimp are a brilliant protein to serve with mofongo. Or, try pairing it with your favorite slow cooked chicken or pork. You can’t go wrong with any of them.
How Do You Reheat This Recipe?
It’s best to reheat leftover mofongo in a pan on the stove or in the oven. If the plantain gets too dry, try adding a small bit of water or broth to moisten it.
How to Make Mofongo
It may sound complicated but this recipe is quite easy to make. The key is to pick plantains that are very green.
- Boil the peeled plantains in salted water until soft.
- Prepare the garlic and pork rinds to add as flavoring.
- Fry the plantains in a pan until they’re a darker golden yellow.
- Mix the mofongo by mashing all the ingredients together.
- Drizzle with the garlic sauce you prepared.
Other Plantain Recipes
- Paleo Plantain Beef Pie (Pastelón)
- Sweet Plantain Guacamole
- Plantain Protein Pancakes
- Fried Plantains with Cinnamon
- Baked Plantains