Dominican Mofongo with Crispy Chicharrón
This Dominican-style mofongo is made with crispy fried plantains, garlic, and crunchy chicharrón, all mashed together into a savory, flavorful Caribbean favorite. It’s hearty, comforting, and surprisingly easy to make at home.
Ingredients
For the Mofongo
- 4 green plantains, peeled and cut into chunks
- ¾ lb chicharrón, chopped into small crispy pieces 340 g
- 2 salt or to taste
- 6 garlic cloves, mashed
- black pepper, a pinch for each mofongo
- vegetable oil, for frying
For the Crema de Auyama
- 1½ pumpkin (auyama) / peeled and cut into chunks 680g
- 4 garlic cloves, thinly sliced
- ½ chicken bouillon cube
- salt, a pinch or to taste
- ground black pepper, a pinch
- water, enough to cook the auyama
Instructions
For the Mofongo
- Cut the peeled plantains into pieces about 1/2 inch thick.
- Heat the vegetable oil in a frying pan and fry the plantains until tender and lightly golden. They should stay soft enough to mash, not crispy like tostones.
- Remove the plantains from the oil and drain well.
- Add some of the fried plantains, black pepper, butter, and chopped chicharrón. Mash until everything is well combined.
- Continue adding the remaining plantains and chicharrón, mashing until the mixture comes together.
- Press the mofongo firmly into the pilón to shape it, then carefully turn it onto a serving plate.
- Top with a few extra pieces of crispy chicharrón.
For the Pumpkin Cream
- Cut the auyama into small, even chunks and place them in a pot with about 2 cups of water and 1/2 teaspoon salt.
- Cook over medium-high heat until the auyama is completely tender.
- Blend the cooked auyama until smooth and creamy.
- Heat a small amount of oil in a saucepan and sauté the sliced garlic until fragrant.
- Add a pinch of black pepper and the chicken bouillon, then stir in the blended auyama.
- Let the cream simmer over low heat for a few minutes, stirring occasionally, until smooth and slightly thickened.
- Taste and adjust the seasoning if needed.
- Serve the pumpkin cream warm with the mofongo and extra crispy chicharrón.
Video
Nutrition
Calories: 717kcalCarbohydrates: 101gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 323mgPotassium: 2537mgFiber: 7gSugar: 18gVitamin A: 43417IUVitamin C: 84mgCalcium: 125mgIron: 6mg
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