San Juan Special

     Mofongo is uniquely Puerto Rican.  It is an integral part of the culture and national identity and is the unofficial national dish.  Crisp on the outside and dense on the inside it is made by mashing green unripe plantains with salt and water in a pilon, a wooden mortar and pestle, until it comes together and forms a spherical shape.


     The resulting tight ball of mashed plantains is then dressed with any number of sauces and condiments.  It is traditionally served with fried meats but variations include vegetables, shrimp, even octopus, all swimming in a broth laced with garlic and olive oil.


     Mofongo, while being Spanish in origin, has an African influence.  The slave trade brought with it food prepared by those transported across the Atlantic.  The culinary ancestor of mofongo is fufu, a common meal made from bananas or casava.  There can also be Creole flavors as well when mofongo is served with spices, sweet peppers, tomatoes and onions.

     First appearing in cook books as far back as 1849 there are still differing opinions as to what ingredients should be included in mofongo and no two dishes of it look or taste the same.  It can be served as a side dish or as an entree as I was served, topped with chicken.  Mofongo is to Puerto Rico what poutine is to Quebec or the po'boy is to New Orleans.  It is what you make it.  And it's all good.