Mofongo

Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is an Afro-Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and mashed with salt and water in a wooden pilón, a kitchen device also known as mortar and pestle. The object is to produce a tight ball of mashed plantains that would absorb the attending condiments and have either pork cracklings (Chicharrón) or bits of bacon inside. Most dressings and mixtures include broth, garlic, and olive oil. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb. And then, there is the Mofongo relleno. According to Yvonne Ortiz, "Tino's Restaurant on the west coast of Puerto Rico" began the trend. Seafood, abundant in the region, found its way inside the plantain ball too, but with braised meat or more seafood poured over it. Nowadays, seafood lovers get the relleno stuffed also "with meat, or poultry."