Add Monfongo Recipe

Prepare plantains

Peel the green plantains: slice 1/2 inch off both ends, make a lengthwise slit through the peel without cutting the flesh, then pry off the peel and cut each plantain into 1-inch thick disks.

Fry plantain discs

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or a pinch of plantain sizzles immediately. Fry the plantain pieces in batches so they don’t crowd the pan, about 3–4 minutes per batch, until golden and slightly crisp on the edges but still tender inside. Use a slotted spoon to transfer to a paper-towel-lined tray and sprinkle with 1 tsp salt while hot.

Prepare garlic-olive mixture for mashing

While the plantains fry, finely mince 4 garlic cloves. In a small frying pan, warm 3 tbs olive oil over medium-low heat, add minced garlic and cook gently 1–2 minutes until fragrant and just beginning to color—do not burn. Remove from heat.

Mash plantains

Working while the plantains are still warm, place a single batch into a large mortar (pilón) or a sturdy bowl. Add about half of the garlic-olive oil mixture, 1/2 tsp freshly ground black pepper, and 1/2 tsp salt. Add the optional chopped chicharrón (cracklings) if using. Use a pestle or sturdy masher to mash to a coarse, chunky consistency (you want some texture). Repeat with remaining plantains, oil/garlic, salt and pepper until you have a cohesive mound. Adjust salt to taste. The final texture should hold together so you can form small balls or a compact mound.

Form and rest

Lightly oil your hands with the 1 tsp extra olive oil and form the mashed plantain into individual balls or one large mound. Place on a serving plate and cover with foil to keep warm while you prepare the broth.

Infuse garlic into broth

In a small saucepan, heat 1 tbs olive oil over medium heat. Add the 2 sliced garlic cloves and cook until fragrant and lightly golden, about 1 minute. Pour in 2 cups of chicken or vegetable broth and bring to a gentle simmer.

Season broth

Simmer broth 3–4 minutes to infuse garlic. Add 1 tbs fresh lime or lemon juice and 1/4 tsp salt, taste and adjust seasoning. If using, stir in finely chopped cilantro or parsley.

Finish

Keep broth warm and just below simmering (do not boil vigorously) until ready to serve.

Spoon a few tablespoons of the warm garlic-olive broth around the monfongo on the plate so each bite can be dipped; you may also drizzle a little of the reserved garlic-olive oil over the top.

Garnish with chopped fresh cilantro or parsley. Serve immediately while hot, with optional additional broth on the side.