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Mofongo is a dish that represents many things about Puerto Rico. It represents who we are and where we come from. Different origins come together to create Mofongo, an exclusively Puerto Rican dish. Many people in different countries, when they hear about Mofongo, immediately think of Puerto Rico. No trip to the Isle of Enchantment is complete without it.

Description

El Mofongo es una comida pesada, por lo que no se come a diario en Puerto Rico, como el arroz y las habichuelas. Aunque muchos puertorriqueños saben hacerlo, no todos se aventuran. La preparación de este plato requiere bastante tiempo. 

The traditional recipe consists of peeling green bananas and putting them in water to preserve their color. After soaking, they are fried until crispy on the outside. Then, in a pilón, the bananas are crushed while they are still hot. The steam that comes out in this process will cook the rest. Finally, add a little garlic, salt, chicharrón (fried pork skin), cilantro and other ingredients to taste. It is important that it is not completely crushed, so that it maintains the flavor and its crunchy texture.

Culturalmente se come junto con un plato de caldo de pollo o res. Simplemente se corta un trozo de Mofongo y se moja en el caldo. Aunque en sí es pesado, la combinación de éste con el caldo, no lo es.

History

The word 'mofongo' comes from the Angolan term mfwenge-mfwenge, que significa “una gran cantidad de cualquier cosa”. Tiene sus raíces en el fufú, un plato originario de África Occidental y Central. El fufú fue traído a Puerto Rico por esclavos africanos, en el siglo XVI. Este plato es un puré de ñame, yuca o plátano hervido, que luego se machaca con un mortero hasta formar bolas de masa para acompañar carnes o guisos. 

In Mofongo, the Angolan technique of grinding starchy foods and adding liquids and fats to soften their texture is used. Also, the Taíno technique of crushing the ingredients of the meals in piles is added. The Spanish influence in Mofongo is presented in the form of a sofrito. A mixture of sautéed onions, herbs, garlic and peppers native to the Iberian Peninsula. Over time, the Taíno style and Spanish flavor mixed with fufú and Mofongo emerged, where the starches are fried instead of boiled.

Variations

Mofongo can also be prepared with cassava or breadfruit instead of green plantains. Two or three tubers are also mixed, mainly cassava, breadfruit and ripe bananas. In that case it is called Mofongo Mixto, Bifongo or Trifongo. 

La forma más común de comerlo es rellenarlo con carne de res, cerdo, pollo y mariscos. Esta versión se llama Mofongo Relleno. Así es como se presenta con mayor frecuencia en el menú de los restaurantes. La mezcla, por regla general, se moldea en un tazón antes de rellenarlo o servirlo. 

When you visit Puerto Rico, complete your experience by eating Mofongo. Here is a video with a recipe for the unique Mofongo. 

Foto: Qué Rica V!da

Carmen M. Pérez Velázquez