Dominican mofongo is a beloved Caribbean dish made by pounding fried green plantains with garlic and crisp pork cracklings.
A quick garlic shrimp topping and a little warm broth turn the sturdy plantain mash into a complete, savory meal.
Pound the plantains while they are hot and add broth a tablespoon at a time so the mofongo stays textured rather than wet.
Serving Suggestions
Serve with the shrimp spooned over each mound, extra broth on the side, and a crisp avocado or cabbage salad.
Recipe Notes
Mofongo is best fresh. Reheat the plantain mixture gently with a splash of broth and cook the shrimp just before serving.
Dominican Mofongo with Garlic Shrimp
Garlicky mashed fried green plantains with pork cracklings, topped with tender shrimp and warm broth.
Equipment
- Large skillet
- Mortar and pestle or potato masher
- Heavy saucepan
- Mixing bowl
- Slotted spoon
Ingredients
Plantain Mofongo
- 4 large green plantains peeled and cut into chunks
- 1/2 lb pork cracklings finely crushed
- 6 cloves garlic minced
- 1 cup chicken stock warmed
- 1 tsp dried oregano
- 1 tsp fine salt
- 1/2 cup neutral oil for frying
Garlic Shrimp
- 1 lb large shrimp peeled and deveined
- 2 tbsp butter
- 1/2 cup finely diced onion
- 1/2 cup fresh cilantro chopped
- 1/2 tsp red pepper flakes
- 1 large lime juiced
Instructions
Fry and Pound the Plantains:
- Heat the oil in a large skillet to 350°F (175°C). Fry the plantain chunks in batches for 6 to 8 minutes until tender and lightly golden.
- Drain the plantains. In a mortar or bowl, pound them with garlic, cracklings, oregano, salt, and enough warm stock to make a coarse mash.
- Shape the mixture into four rounded mounds and keep warm.
Cook the Shrimp:
- Melt the butter in a saucepan and cook the onion for 2 minutes.
- Add shrimp and pepper flakes. Cook for 3 to 4 minutes until the shrimp are opaque, then stir in lime juice and cilantro.
Serve:
- Place a mofongo mound in each bowl, spoon the garlic shrimp over the top, and pass extra warm broth at the table.
Notes
- Do not overcrowd the frying pan; cook the plantains in batches for even browning.
- Use green plantains that are firm and mostly unblemished for the best texture.
Nutrition
Calories: 690kcalCarbohydrates: 68gProtein: 35gFat: 34gSaturated Fat: 10gCholesterol: 225mgSodium: 1180mgFiber: 6gSugar: 25g