Mofongo
Fried green plantain pounded with garlic and crackling until dense, fragrant and savoury.
- Préparation
- 20 min
- Cuisson
- 25 min
- Total
- 45 min
- Pour
- 4
- Difficulté
- Intermédiaire
- Type
- Plat principal
Ingrédients
- Garlic cloves6
- Pork crackling100 g
- Olive oil60 ml
- Chicken broth100 ml
Préparation
- 1
Fry plantain chunks until tender and golden.
- 2
Pound garlic with oil and salt in a pilón.
- 3
Add the hot plantain and crackling, pounding to a coarse mash.
- 4
Moisten with warm broth and shape into domes.
Nutrition
Valeurs par portion · Calculées
- calories
- 428 kcal
- protéines
- 9 g
- glucides
- 52 g
- lipides
- 21 g
- fibres
- 4 g
- sucres
- 20 g
- sodium
- 540 mg
Plantain
Caribbean PantryThe everyday starch of the Caribbean table, changing character entirely with ripeness.
- Origine
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Saveur
- Starchy and grassy when green, honeyed and caramel when ripe
- Calories / 100 g
- 122 kcal
- Saisonnalité
- Year-round
L'histoire de cet ingrédient
Brought to the Antilles through the Atlantic trade routes, the plantain became the region's most democratic food: fried as tostones, boiled in soups, mashed into mofongo or fufu. Its ripeness is a language of its own — green for salt, yellow for sweet.
Cet ingrédient compte pour eux
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Rencontrer le chef
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
The Plantain Lab
Green to black: six ripeness stages, six techniques, from tostones to mofongo.
- Sun, 11 Oct 2026, 14:00 · 150 min
- San Juan, Puerto Rico · Sur place · $60
