The Hidden Table · 2026-09-09
Mofongo plantain
Plantain for mofongo means a firm green cooking plantain, not a separate botanical variety. Its starch gives the mash structure before the fruit ripens and becomes sweet.
Caribbean uses
Mofongo uses cooked plantain mashed with garlic and fat, often with chicharrón. The recipe below is a simple pork-free version; broth can loosen it at service.
Preparation and storage
Cut off the ends, score the thick peel and remove it. Keep slices similar in size and mash while warm; cold plantain is harder to work.
Recipe
Mofongo plantain: simple garlic mofongo
4 small portions
Ingredients
- 2 Mofongo plantain — large green plantains, peeled
- 300 ml neutral frying oil
- 1 small garlic clove, finely crushed
- 80–120 ml hot unsalted vegetable stock
- 1 g fine salt
Method
- Cut plantain into 2 cm rounds. Heat oil to about 170°C / 340°F in a stable pan, leaving ample space below the rim.
- Fry in small batches for about 8–10 minutes until tender through the center and lightly golden; drain.
- Mash warm plantain with garlic and salt, adding hot stock gradually until cohesive and moist. Shape four portions and serve immediately.
At the table
The dense, garlicky mash gives broth and sauce something satisfying to cling to.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.