Mangu vs Mofongo – A Day in San Juan
For our day in San Juan, I dragged my husband on an Old San Juan walking tour that included a cooking class to learn to make Mofongo, as well as a mojito tasting. I hadn’t told him until about an hour before the tour, so I wouldn’t have to hear the What? Mofongo? Why? I’m not going…type of thing. How was he possibly going to get through the next 4 hours?
The tour guide was very knowledgeable and passionate about her island’s culture and there were lots of great photo opps. There is also time to shop for local hand made goods. Then off to the restaurant (Restaurante Airenumo,) for the cooking part of the tour. A nice lunch was included, as well as a mojito. For the cooking portion, we all got our own wooden mortar and pestle (looks similar to the molcajete you would use to make guacamole in,) to mash the already cooked plantains. Chef Javier was wonderful and although I prefer sweet plantains, the Mofongo was yummy!
It was a wonderful way to spend a few hours in Puerto Rico, and although I know he won’t admit it, the hubby enjoyed it as well.
So what is Mofongo? Mofongo is a signature dish of Puerto Rico which is very similar to a Cuban dish called fufu de platano, and a Domincan dish called Mangu. The difference between Mofongo and fufu de platano is that in Mofongo, you mash fried plantains versus boiled plantains. In Puerto Rico the dish is normally served more complex, as they tend to fill it with beef, shrimp or chicken (mofongo relleno) and at times served in a broth.
Dominican Mangu: Mangu is a staple dish of the country, and uses the same unripe plantains boiled in salted water until tender. Then add in 4 tablespoons of butter instead of the olive oil, as well as 2 red onions, 1 tablespoon vinegar and 1 cup of cold water to mash together with the softened plantains. We like to use some of the water the bananas boiled in vs. new water and also saute the onions in the olive oil and a little vinegar vs. using raw onions. I saw another version that used milk instead of water. Mangu has a creamier consistency than mofongo. This is traditionally eaten for breakfast along with fried eggs.
Which one is better? Both are quite flavorful. Obviously because the Mofongo is fried vs. boiled, it’s not as healthy as fufu.
Here is a recipe for Cuban fufu which you can then compare to a Puerto Rican recipe of Mofongo featured on one of the episodes of Guy Fieri’s Diners, Drive Ins and Dives.
Fufu de Platano Recipe
Ingredients:
3 largegreen plantains
1 medium white onion, chopped
4 tablespoons of extra virgin olive oil
4to6 garlic cloves mashed
1 tsp black pepper
1/2 tsp salt
4 cups chicken stock
juice of1lemon
Cut ends of off the plantains and peel. Cut them into chunks. You may find it easier to cut them first and then peel.
Bring theplantains to a boil, thenlower heat, coverand simmeruntil tender. This will typicallytake 20 to 30 minutes. Test with fork for tenderness. Keep the bananas in broth until you are ready to mash them.
In a separate pan cook onions in olive oil for 3 to 5 minutes on low heat. Add garlic and sauté for a few more minutes. Mash the bananas with the broth(add 1/2 of a cup of broth or water at a time until desired consistency – should be like mashed potatoes.) Add in oil, onions and garlic. Add in lemon juice and season with salt and pepper to taste. I personally also like to add some chopped fresh parsley or cilantro.
Serve as a side dish or you can top with bacon bits, pork cracklings (Chicharrón) or masas de puerco (fried pork chunks) and have as a meal.
You can also make this with sweet plantains, or even medium ripe plantains for a sweeter taste. With the sweeter plantains wesuggest 4 plantains, 4 strips of bacon (cooked until crispy and chopped) 1 medium onion and 4 to 6 cloves of garlic. Cook your bacon and then in the pan drippings cook the onion for 3 to 4 minutes over medium heat. Add garlic and cook for 2 to 3 minutes. Discard all of the bacon drippings except for 2 tablespoons. Add to the bananas and mash with onion and garlic mixture.
Benny’s Mofongo Recipe (as features on Guy Fieri’s show)
Ingredients:
6 large plantains
6 small garlic cloves
3/4 cup pork rinds
1/2 tablespoon kosher salt, or to taste
1/2 cup pure olive oil, plus more for frying
Peel the plantains and cut into 1-inch slices. Put the plantains in a bowl of water with a pinch of salt to keep them moist until ready to cook.
Mash the garlic, pork rinds, 1/4 tablespoon of the salt, and 1/4 cup of the olive oil in a mortar with a pestle. Transfer the garlic mixture to a bowl.
Heat about 5 inches of oil in a deep, heavy-bottomed pot (or in a deep-fryer) until a deep-fry thermometer inserted in the oil registers 300 degrees. Line a plate with paper towels.
Drain and pat dry the plantains. Fry without crowding, in batches, if necessary, until the plantains are cooked, but not hard, 15 to 20 minutes. It’s best to check the plantains after about 15 minutes; to do so, remove a slice from the oil and cut into it – if the center is still pink, keep cooking; if it’s yellow, the plantains are ready. Transfer the plantains from the oil with a slotted spoon, and drain briefly on the paper towels.
Mash the fried plantains with the remaining 1/4 tablespoon salt and 1/4 cup olive oil until just soft. Add the garlic mixture and continue mashing until the mofongo is completely blended. Serve hot.
Makes 6 to 8 servings. This obviously is the plain version that they offer at Benny’s Seafood Restaurant in Miami. There you can order your mofongo topped with seafood, lobster, conch, shrimp and garlic butter, octopus, dish, grilled flank steak, pork chunks or fried chicken chunks.
The tour itself was a great over view of old San Juan and allowed a little time for shopping. There was a lunch served in addition to the mofongo presentation and hands on learning. We all got our own wooden mortar and pestle (looks similar to the molcajete you make guacamole in,) and were served a delicious mojito as well. It was a wonderful way to spend a few hours in Puerto Rico, and although I know he won’t admit it, the hubby enjoyed it as well.
Foodies may enjoy browsing our cruise line recipes and start planning ahead with our New Years Lucky Foods.
