Mofongo

Prepare the plantains

Peel the plantains and cut them into rounds about 2 cm (3/4 in) thick. Soak in the water for 10 minutes so they don't darken, then pat dry; the salt is used later in the garlic paste.

• 4 green plantains
• 1 liter water

✅ C'est prêt quand : plantains are pale and no longer darkening

Make the garlic oil

Crush the garlic with the salt in a pilón (mortar) until it forms a smooth paste, then stir in the olive oil.

• 6 garlic cloves
• 1 tsp salt
• 4 tbsp olive oil

✅ C'est prêt quand : paste is smooth and the oil is fully mixed in

Fry the plantains

Pour the vegetable oil into a medium pot about 18 cm (7 in) wide so it is about 3 cm deep, and heat to 170°C (340°F). Fry the plantain rounds in batches for 6-8 minutes until golden and cooked through but not too crisp, then drain on kitchen paper.

• 750 ml vegetable oil
• 4 soaked plantain rounds

✅ C'est prêt quand : rounds are golden outside and tender inside

Mash in the pilón

While the plantains are still hot, put a quarter of them in the pilón with a quarter of the garlic oil and a quarter of the chicharrón. Pound until mashed but still a little chunky; use a potato masher in a bowl if you don't have a pilón.

• 1 portion (a quarter of fried plantains) fried plantains
• about 1 tbsp (a quarter of the garlic oil) garlic oil from step 2
• 25 g chicharrón

✅ C'est prêt quand : mixture is mashed but still slightly chunky

Shape

Press the mash into a small bowl to form a dome, then turn it out onto a plate. Repeat with the remaining mash to make 4 mofongos.

• all of the mashed mixture from step 4 mofongo mash

Serve

Serve hot, with the warm chicken stock to pour over or alongside, or topped with stewed shrimp, chicken or pork.

• 250 ml hot chicken stock