Mofongo is a traditional Puerto Rican dish primarily made from green plantains. The plantains are peeled, cut into pieces, and typically fried. They are then mashed together with garlic, pork cracklings (chicharrón) or bits of bacon, salt, broth, and cooking oil (such as olive oil, butter, or lard) using a wooden mortar and pestle called a pilón. The result is a dense, flavorful ball or mound of mashed plantains that absorbs the accompanying condiments or broth. Mofongo is often served with fried meat and chicken broth soup and can feature various fillings or accompaniments like vegetables, chicken, shrimp, beef, or octopus. It is a dish with deep cultural roots, combining influences from the indigenous Taíno people, Spanish culinary traditions, and West African cooking methods. The dish is related to, but distinct from, West African fufu. The name "mofongo" comes from the Kikongo term "mfwenge-mfwenge," which means “a great amount of anything at all.” This dish holds a significant place in Puerto Rican cuisine and culture and is enjoyed both on the island and in Puerto Rican communities around the United States. Essentially, mofongo is a savory, garlicky, and hearty plantain mash with pork cracklings that embodies the fusion of Puerto Rico's diverse cultural heritage in its flavors and preparation.
