Mofongo is a dish made up of fried plantains, pork cracklings, garlic and broth typically made in a wooden mortar and pestle. It is said to have originated in Africa but it is present in various forms throughout the caribbean. This recipe in particular represents the way its made in the Dominican Republic. It is such a popular dish that it appears in the menus of many Dominican restaurants. A couple in New York City are named after the dish where it is served in its traditional vessel, a mortar. Hope you enjoy this cultural delicacy as much as I do!!!
Ingredients
Oil for frying
2 green plantains, peeled and sliced to 1" pieces
1 cloves of garlic
1/2 cup of chopped pork cracklings
1/2 cup warm chicken broth
For shrimp
2 Tbsp olive oil
1lb of raw and deveined shrimp
1/2 onion, sliced
1/2 red bell pepper, sliced
2 plum tomatoes, diced
1/4 cup fresh cilantro, roughly chopped
1 Tbs of spanish olives and capers (alcaparrado)
1 medium clove of garlic
pinch of red chili flakes, if desired
salt and pepper to taste
Heat oil at medium/high temperature in a medium frying pan. Once hot, place plantains carefully into oil and fry 2 minutes each side. You will have to work in batches. Once fried place them on two sheets of paper towels to drain. Using any thing that has a flat bottom flatten the plantains. Once they are all flattened, fry them a few seconds per side.
With either a mortar and pestle or a bowl, you mash up the fried plantains together with the garlic, pork crackling and as much chicken broth it takes to make the mixture a little moist but not runny. Be sure the mixture is still chunky (not mashed potato like) cover and keep warm.
Heat the oil in a saute pan at medium high heat. Add the shrimp and brown on both sides two minutes each. Add the rest of the ingredients and season with salt and pepper to taste. Add 1/4 cup of water to make a little broth, you can add more if desired. Reduce down to desired consistency and amount.
Pack the plantains down to take on the shape of the mortar or bowl. Tap it down on to a plate and place the shrimp saute around it. Enjoy!!
