Discovering Paradise
Discovering Paradise
Garlicky mashed plantain perfection
Mofongo is a hearty, garlicky dish made from fried green plantains that are mashed together with pork cracklings (chicharrones), garlic, and olive oil in a wooden mortar called a pilon. The result is a dense, flavorful mound of plantain with an irresistible combination of savory, garlicky richness and the satisfying crunch of pork. It is often served as a dome-shaped mound and topped with a protein — shrimp, chicken, or beef — bathed in a savory broth or creole sauce.
While mofongo is also claimed by Puerto Rico, the Dominican version has its own character and is enormously popular throughout the country, particularly in the Cibao region and Santo Domingo. Dominican mofongo tends to be served with a generous ladle of caldo (broth) poured over or around it, which softens the mash and adds another layer of flavor. It is a dish that demands respect — rich, filling, and intensely satisfying.
Mofongo's roots are firmly planted in the African diaspora. The dish descends from fufu, a staple across West and Central Africa in which starchy foods are boiled and pounded into a smooth, dense mass. When enslaved Africans were brought to the Caribbean, they adapted their fufu-making traditions to local ingredients — particularly the plantain, which had itself been brought from Africa to the Americas by Portuguese and Spanish traders.
The name "mofongo" is believed to derive from the Angolan Kikongo word mfwenge-mfwenge, meaning "a great quantity of anything," which aptly describes the generous, filling nature of the dish. The addition of garlic reflects Spanish influence, while the chicharrones (fried pork cracklings) represent the broader Caribbean love of pork products. Over time, mofongo evolved from humble slave sustenance into one of the most beloved dishes across the Greater Antilles.
Authentic mofongo is made using a wooden mortar and pestle (pilon), and the technique matters as much as the ingredients:
The key distinction from mangu is that mofongo uses fried plantains that are pounded, while mangu uses boiled plantains that are mashed. This gives mofongo its characteristic denser, chunkier texture and richer flavor.
Dominican mofongo comes in several delicious variations:
In the Dominican Republic, mofongo is almost always served with a generous amount of broth (caldo) — a distinguishing feature from the Puerto Rican version, which is often served drier.
Mofongo is widely available across the Dominican Republic:
When ordering, ask if the mofongo is made to order in a pilon — this produces a far superior result to pre-made versions that sit in warming trays. The best mofongo arrives at the table still warm from the pounding.
Meal Type
Dinner
Difficulty
Medium
Total Time
40 minutes
Servings
2
Spice Level
Mild
Region
National
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