Mama-fongo Recipe

Cook the Pork

In a large pot, add the pork shoulder and cover it with water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 1.5 hours until tender. Remove the pork and let it cool slightly before shredding.

Boil the Plantains

Peel the plantains and cut them into chunks. In a separate pot, bring water to a boil and add the plantain chunks. Cook for about 20 minutes or until they are fork-tender.

Mash the Plantains

Drain the plantains and return them to the pot. Add the minced garlic, olive oil, salt, and pepper. Mash the mixture until smooth and creamy, adjusting seasoning as needed.

Combine Ingredients

Fold in the shredded pork and chopped cilantro into the mashed plantains. Mix well until everything is evenly combined.

Serve

Transfer the Mama-Fongo to a serving platter and garnish with additional cilantro if desired. Serve warm.