I like to add the oil from the fried ribs. The oil is flavored and perfect for the mofongo. But you can use olive oil too. You can add fried pork rinds to the mofongo. To this mofongo I added 6 cloves of garlic and about 6 tablespoons of oil.
Cutting the plantains in small pieces makes it easier to fry and mash.
After peeling the green plantains cut them in small pieces and fry them. When the plantains become soft, take them out and let them cool for a little bit, then start to mash them. In our island of Puerto Rico and many other islands we use a mortar to mash and serve the mofongo. Then we top it off with the meat, which is usually pork roast, fried chicken or some kind of seafood. Delicious!!
This mortar I bought on one of my trips to my island of Puerto Rico, right on the side of the road. It was perfect for this occasion. Enjoy the mofongo as a side with any kind of protein or seafood and rice. Enjoy!!
4 green plantains peeled
6 garlic cloves minced
5-6 tbsp olive oil
salt to taste
oil for frying
Peel and cut plantains into small pieces. On medium heat add enough oil to a frying pan and fry the plantains until tender. Mash plantains and add garlic and salt, mix well then add olive oil or oil from any protein you might have fried or roasted. With a big spoon mix the mofongo to make sure it has enough oil. If you find that the mofongo is still too dry then add more oil.
Mofongo is better when you make it right when you are about to eat it. Serve warm.