Traditional Puerto Rican recipe shows off heritage

Many countries boast their own distinct cuisine. For Puerto Ricans, perhaps no dish earns them greater culinary renown than mofongo.

Plantains are a staple in many areas of the world, including Puerto Rico. A member of the banana family, plantains, or platanos, are not sweet nor very edible until they are cooked. Frying is one of the more popular methods of cooking plantains, and this is the basis of making a traditional mofongo recipe.

There is debate as to the origin of the mofongo dish. Many historians trace back the dish to Puerto Rico or the Dominican Republic. However, mofongo actually may be a variant of an African food called "fufu," which is made from various starchy vegetables and was introduced to the Caribbean by African settlers.

In mofongo, the starch comes in the form of plantains that are fried (or boiled) and mashed in a pilon, which is a wooden mortar and pestle. The mashed fruit is typically mixed with broth, garlic, olive oil, and pork cracklings. The mofongo can be served on its own, but it is often accompanied by meat, poultry or seafood. Mofongo relleno is a dollop of mofongo stuffed with a meat product and then topped with stewed sauce.

Diners would be hard-pressed to find an authentic Puerto Rican restaurant that did not have mofongo on the menu. It is also a dish that can be created at home.

Mofongo

4 to 5 unripe (green) plantains

1 cup vegetable oil for frying

2 tablespoons cooked, mashed garlic

1 pound of pork cracklings (or diced, cooked bacon)

Pinch of salt to taste

Favorite homemade or canned broth

In a deep saucepan, heat oil over medium heat until hot.

Slice plantains into thin rounds and fry in the oil until golden, not dark brown. Remove from oil and drain on paper towels.

Using a pilon, mash the plantains, garlic and cracklings together. You can use a food processor if you do not have a pilon, just be sure not to pulverize. Add salt to taste.

Serve a rounded scoop with the broth and a favorite meat, if desired. Or serve directly out of the pilon to add some authenticity to the meal.