My traditional Puerto Rican friends might hate me for this paleo mofongo recipe, but I think it’s delicious.
Mofongo is a traditional Puerto Rican dish. It’s a mixture of plantains and garlic. And while my Puerto Rican friends might mock me for saying this, it’s almost like a tropical mashed potatoes. But instead of potatoes, they use plantains. Unlike my fried plantain recipe, this mofongo recipe calls for unripe plantains, so it’s much less sweet tasting. This paleo mofongo recipe makes a perfect side dish for anything you’d serve mashed potatoes with.
Traditional mofongo is made using a wooden mortar and pestle, but I didn’t have one of those. So I used this granite mortar and pestle to make my paleo mofongo recipe. You can pick one of these up for around $20. Or get this one at Amazon if you’re looking for something more authentic.
I’ve modified this mofongo recipe to be a bit easier to make, plus I’ve made it paleo.
Ingredients for Paleo Mofongo
- Plantains (1 per serving)
- Coconut oil
- Bacon (1 piece per serving)
- Garlic cloves (1 per serving)
- Olive oil
Instructions for the Paleo Mofongo Recipe
Your plantains should be green, only slightly yellow. Start by peeling and cutting the plantains. The easiest way to cut the plantains is to chop off the two ends of the plantain, then create a thin slice down each of the three ridges of the plantain (each plantain has three discernible ridges). Then slide your finger under each slide and loosen the peel. Cut them in half lengthwise, then each half into three pieces. (Check out this video for help peeling.)
Heat some coconut oil over medium high heat. I put the coconut oil in a pot to keep the oil closer together. And I put enough oil in the pot to reach halfway up each slide of plantain. As the oil is heating, drop your cloves of garlic into the oil and cook them a couple minutes. You should get them just slightly browned on each side so they aren’t completely raw when you use them. Remove them onto a napkin to let the excess oil drip off.
Then cook the plantains. I had to cook mine in three batches because I didn’t want to waste too much precious coconut oil.
While those are cooking, cook your slices of bacon. Cook them until they’re rather crispy, so they’ll work better in the mofongo. (Traditional mofongo uses pork cracklings or chicharrón, but I chose to use bacon instead.)
Once your first full plantain is done cooking, add the garlic, cooked plantain, cooked bacon, and a pinch of salt into the mortar. Crush it using the pestle. Then add a tablespoon of olive oil and a couple tablespoons of broth to the mixture. Also add a pinch of oregano if you want. Mix and mash. Create a small ball of the mofongo and place it on the plate to serve. Repeat these steps for each serving.
I hope you enjoy the delicious paleo mofongo recipe. If you’ve made your own version, I’d love to see what you did. Share it in a comment below.