The Diversity and Inclusion Committee delivers something “New and Tasty” for our ongoing initiative!  We’re pleased to feature our next recipe for July selected by Dr. Maria A. Loza.

Mofongo, Bi-Fongo or Tri-fongo

Mofongo is a Puerto Rican staple dish. Relatively easy to make yet big on FLAVOR! In a nutshell, you’re just lightly pan-frying plantains and mashing them with a few simple ingredients. It is typically served with a meat or seafood dish and a side of vegetables. The Bi-Fongo is made with Green Plantains and Ripe Plantains, and for the Tri-Fongo, add yuca.

 It’s their mashed potatoes but with much more flair! It’s made with mashed green plantains (savory bananas), mashed garlic and crunchy chicharron (fried pork rinds). It’s rooted in the West African dish fufu where yams or plantains are boiled and pounded into a doughlike consistency then rolled into balls and eaten.

 Tri-fongo Ingredients:

Plantains are the key ingredient in this recipe, which calls for both green and ripe ones.

• 2 Green Plantains, 2 Ripe Plantains, and ½ pound Yuca (cassava)
• Garlic Cloves
• Bacon
• Red Bell Pepper
• Yellow Onion
• Cilantro
• Salt & Pepper
• Olive Oil
• Fried Pork Skin

How To Make Mofongo:

Step 1: Prep the plantains and yuca

Cut the ends of the green plantains, peel them and cut into 1-inch thick pieces and let them soak in salted water for 15 minutes. Drain the plantains and dry them very well. Cut the ends of the ripe plantains and peel them. If natural yuca is used, peel and boil with salt water.

Step 2: Brown the plantains and cook the yuca

Heat deep pan over medium heat. Alternatively you can use a deep fryer or air fryier. Pour vegetable oil and bring to temperature. Cook in hot oil (like vegetable oil) for about 3-4 minutes on each side, or until the discs have turned a darker golden brown color but have not yet browned (do not let them brown!). You should be able to easily pierce them with a fork when they are ready. Move fried plantains to a paper towel-lined plate. Cook ripe plantain the same as above and boil cassava until soft.

Step 3: Prepare the vegetables

Add bacon to frying pan and cook 5 minutes then add the onions and peppers, stirring occasionally. Cook until bacon is crisp and onion is soft and caramelized a bit.

Step 4: Make the mofongo mix

Using a mortar & pestle of large bowl + potato masher – mash plantains then add minced garlic, and cilantro. Next add in the bacon, onions, peppers, and pan grease. Knead the plantain mash mix until well mixed but not overmixed.

Step 5: Plate the mofongo

Spray inside of a small condiment bowl or ramekin with cooking spray or grease with oil. Pack a portion of the plantain dough into the bowl to shape it, then invert the bowl to slide the mofongo out onto a plate. Press the top of the mofongo with your thumb to create a small crevasse.

Step 6: Finish the dish

Place any cooked meat, fish, or poultry around and on top of the mofongo.