Mofongo

Tap an ingredient or step to check it off.

1. 1Step 1: Score each ridge of the plantains from top to bottom with a small paring knife to make peeling easy, then ease under the peel with your finger or the knife to separate the skin from the plantain.
2. 2Step 2: Cut the plantains into 1"-1 1/2" pieces and drop into a bowl with salted water, using 2-3 tablespoons of salt.
3. 3Step 3: After 15 minutes, drain, dry, and set aside.
4. 4Step 4: While the vegetable oil is heating up in your frying pan, crush the garlic and salt together in a mortar and pestle to make a smooth paste, then set aside.
5. 5Step 5: Pour vegetable oil into a large frying pan over medium heat.
6. 6Step 6: When hot, carefully place as many plantain pieces in the pan as will fit, cut sides up and down, and fry for 7 minutes without browning them, adjusting the temperature accordingly.
7. 7Step 7: After the first 7 minutes, turn the plantains over and fry for another 7 minutes.
8. 8Step 8: Drain on paper towels and fry the remaining pieces the same way, 7 minutes on each side.
9. 9Step 9: While the last plantains are frying, take 3-4 of the cooked, drained pieces and drop into the garlic-salt mixture in the mortar.
10. 10Step 10: Using the pestle, crush the cooked plantains to make a fairly smooth mash.
11. 11Step 11: Add 1-2 tablespoons of good olive oil and salt to taste to each batch of mashed plantains.
12. 12Step 12: Leave the mash in the mortar as you add more and more chunks of plantains.
13. 13Step 13: Work quickly while the fried plantains are warm so they absorb the flavors of the salt, garlic, and olive oil.
14. 14Step 14: Continue until all plantain pieces have been fried and mashed.
15. 15Step 15: Serve immediately or as soon as you can.