Our next simple summer activity is all about exploring global flavors right from your own kitchen—by making a meal from one of our partner countries! This time, we’re headed (culinarily speaking) to the Dominican Republic to make Mofongo, a classic comfort food with deep cultural roots.
Mofongo is a beloved dish in both the Dominican Republic and Puerto Rico, but the Dominican version has its own delicious twist. It starts with mashed green plantains, mixed with crispy chicharrón (fried pork skin), and then topped with melted cheese and a savory garlic broth. While there are many variations and toppings you can try, we love the classic version—especially when we’re enjoying it alongside our friends in the DR.
This recipe was shared with us by Rod Davis, our Local Leader in the Dominican Republic. It’s flavorful, hearty, and a great way to bring a taste of the DR to your summer table!
Mofongo
Servings: 6
Prep Time: 15 min
Cook Time: 1 hr 30 min
Ingredients:
For the broth
- 2 tablespoons olive oil
- 1 lb beef bones (any type would do)
- 2 cloves garlic mashed
- 1 onion halved
- 4 cups water
- 1 sprig cilantro
- 1/4 tsp oregano
- 3/4 tsp salt (or more, to taste)
For the Mofongo
- 1 cup oil for frying (corn, peanut or soy)
- 5 unripe plantains peeled, cut into ¾” slices
- 1 lb pork cracklings cut into 1″ pieces
- 2 tbsp garlic mashed
- 1 1/2 tsp salt (or more, to taste)
Directions:
Broth
Step 1: In a deep pot heat the oil over medium heat. Brown the meat being careful that it does not burn. Add the garlic and onion and stir. Pour in water, and add cilantro, cilantro ancho, and oregano.
Step 2: Simmer for an hour over low heat, topping off the water every once in a while to maintain the same level.
Step 3: Season with salt to taste. Sieve and remove the solids.
Step 2: Simmer for an hour over low heat, topping off the water every once in a while to maintain the same level.
Step 3: Season with salt to taste. Sieve and remove the solids.
Mofongo
Step 1: Heat oil over medium heat and fry the plantains till golden brown all over (3-5 mins). Using a mortar mash the plantain, garlic, and cracklings together (You might have to do it in small batches and mix in the end).
Step 2: Shape into 6 balls and place in small bowls.
Step 3: Serve garnished with the beef stock.
Step 2: Shape into 6 balls and place in small bowls.
Step 3: Serve garnished with the beef stock.
If you try this recipe, post a photo, tag Help One Now, and we will share it with the Help One Now community! We can’t wait to see your versions of Mofongo!
Want more recipes? Click to learn how to make Mandazi, Lomo Saltado, and Creole Chicken!