Aunt Clara’s Dominican Cookbook concedes that mofongo, a dish with a special place in the hearts and stomachs of Dominicans, actually originates in the neighboring island of Puerto Rico. Not surprisingly, I know some Dominicans who would take serious issue with that claim. Mofongo is the flagship dish in many typical Dominican restaurants like Adrian Tropical, which offers a number of variations on the theme, so Dominicans would consider it heresy to label it as a foreign import.
The Big Mofongo Controversy
Mofongo is an extremely tasty and filling dish made with plantains: fried, mashed with garlic, shaped into a ball and served in a pilón (the mortar bit of the pestle and mortar), another unmistakable symbol of Dominican cooking. Classic mofongo is made with chicharrón (fried pork rind) and Adrian Tropical also does a chicken version and – my choice – a garlic prawn alternative – all served with a garlicky broth to moisten the plantain and bring out the flavor. It can be eaten for lunch or supper, and is also a popular snack for late-night revelers.
Go to Puerto Rico and you’ll find the same thing – mofongo is all over the place there too. In fact, so much of Puerto Rican cuisine is similar to Dominican, that it’s difficult to say who invented what. There are some differences, like in the spelling: what we know as guandules (pigeon peas) in the DR is spelled gandules in PR. Similar or identical dishes sometimes have different names.
I had the pleasure of visiting Puerto Rico last month, and my seven-year old son gave a special vote of approval for ‘pinchos’ – that universal treat of barbecued chicken, fish or meat on a skewer also known as brochettes, kebabs or pinchitos elsewhere. Bearing in mind my less than carnivorous tendencies, I enjoyed a simple but delicious plate of garbanzos (chickpeas).
Mofongo – never, ever to be confused with mondongo – is a sensitive subject. I always have to think twice before saying the word, especially when ordering in a restaurant, because I don’t know what I’d do if a steaming plate of innards was put in front of me, instead of mofongo. I’m also going to re-read this article very carefully to make sure I haven’t put my foot in it, so to speak.
Both nations, as I said, claim mofongo as their own. But before the battle heats up, I’m going to suggest a truce, in the interest of maintaining the cordial relationship between the two neighbors.
How’s this for a compromise? Puerto Rican and Dominican cuisine share the exact same roots: Taíno, African and Spanish. Both countries have Middle Eastern and Chinese immigrants, as well as European influences apart from the Spanish, the only striking difference being the Corsican influx to Puerto Rico. Later influences may have varied – for obvious reasons Puerto Rico has a much stronger US influence than the Dominican Republic, for example, while the DR has closer contact with its Haitian neighbors. Mofongo, however, comes from the African side of the family so that’s where we shall say its origins really lie.
Dominicans and Puerto Ricans are the grateful heirs.
Aunt Ilana
Mofongo, not to be confused with mondongo, is a very tasty dish, easy to prepare and that has great following among Dominicans. There are many restaurants throughout the island that serve the many varieties of this dish. We are presenting here the traditional recipe.
Ingredients
- 1 lb of pork cracklings, cut into very 1" pieces
- 1 cup of oil for frying
- 5 unripe plantains
- 2 tablespoons of mashed garlic
- Salt
- 1 lb of beef bones (any type would do)
- 2 cloves of garlic, mashed
- 2 tablespoons of oil
- 1 sprig of coriander
- 1 sprig of recao/cilantro ancho/culantro (optional)
- 1 onion, halved
- 1 pinch of oregano
- Salt
Instructions
- In a deep pot heat the oil over medium heat.
- Brown the meat being careful that it does not burn.
- Add the garlic and onion and stir.
- Add 4 cups of water, the coriander, recao and oregano.
- Cook for an hour over low heat, topping off the water every once in a while to maintain the same level.
- Season with salt to taste.
- Sieve and remove the solids.
- In a sauce pan heat a tablespoon of oil over very low and cook and stir the garlic for 1 minute. Mix in two teaspoons of salt.
- Remove from the heat and reserve.
- In a deep frying pan heat the remaining oil and fry the plantains till golden brown all over. Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together.
- Serve garnished with the beef stock.
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
{ 36 comments… read them below or add one }
es una de mis comidas favoritas me gusta mucho mi mofongo.
Hello! I’m so glad you found me on flickr! I visited DR in December and I completely fell in love with Dominican cuisine
The recipes you publish are so easy to make that I’ll start trying them right away… ok, as soon as I find plantains in Poland, which is not that easy.
Greetings from Poland!
Good luck on your search. If there is any sizable African community in Poland you should start your search there. Thanks for visiting.
I was riding on SOBT in Orlando today and saw a Latin restaurant advertising mofongo. I didn’t know what that was so I googled it. It sounds delicious. But what are pork cracklins? Can you buy them in the grocery store? Are they the same thing as pork rinds in a bag? Please advise.
If you are Dominican then you need chicharrones, if not, and the word means nothing to you, you need deep-fried pork skin, it is a bit more tender, meatier and softer than industrial pork rinds.
BTW, do a Google image search on “pork crackling” and you’ll see what I mean.
Can you go into how to cook the meat for this, or perhaps link to a recipe that does go into it? I’m a complete novice at cooking and don’t know how to go about it without instructions.
People don’t usually make it at home but buy it. I suggest you do the same.
I was introduced to Mofongo at “Lumi’s (sp?) Cafe” during business trips to Santo Domingo MANY years ago. The entire group of us travelers looked forward to our midnight runs just for the mofongo. Probably the BEST dish I’ve (any of us had) EVER tasted. Would request it as my last meal if it came to that. Have been searching for THAT recipe since the inception of the internet. I rather remember that there was pork fat that was poured over the dish in the pilon) as well as some pieces of pork (unless it was very meaty crackings). Are you familiar with that specific recipe? If so, can you provide it? I now live in Atlanta, Georgia and there is no mofongo anywhere that is worth buying.
The owners of Lumi’s now own Adrian Tropical, a chain of Dominican restaurants and friends of this site. They have a very beautiful restaurant on Malecon, pay them a visit.
Adrian Tropical in Santo Domingo is the exact place where I’ve tried mofongo for the first time. It was delicious, I recommend
With all due respect to Aunt Clara, there has never been a doubt that the mofongo originates in Puerto Rico. This is the first time ever that I hear about such a controversy. I have many good friends from the Dominican Republic and not a single one has ever claimed the mofongo as being theirs. You forgot to mention the Mangú, which is a real and traditional Dominican dish, very similar to the mofongo but made by boiling the plantain instead of frying it. Mofongo is a Puerto Rican dish, Mangú is a Dominican dish. It has always being like that.
I have no doubts myself, but I have met many people who do.
any way to make this just as tasty without any meat?
I have tried one with shrimps. I will try to make it soon. Or do you mean vegan?
correction, i meant without broth? also i would like to know what pork cracklings are, are they pork rinds?
sorry, i just went back and re read the comments about pork rinds, i see
Do you buy store bought beef stock or do you make it yourself? If so, how do you make it?
“Both countries have Middle Eastern and Chinese immigrants, as well as European influences apart from the Spanish, the only striking difference being the Corsican influx to Puerto Rico.” Yes, we have Middle Eastern immigrants, mostly from Palestine and we do have Chinese immigrants in Puerto Rico. But they have not influenced Puerto Rican cuisine. My Dominican friends include Arabic staples such as Kippeh in their cuisine. We have none of that… African and Spanish more than anything else. Tainos gave us our wonderful root vegetables like yuca, yautia, and sweet potatoes.
Very interesting, thanks Marie. Does PR have any other influences in her cuisine other than African and Spanish (and Taino)? I find it surprising ours would be more mixed.
Hello,
Can you please tell me exactly where Adrian Tropical is located in Santo Domingo? Do they have a restaurant in Santiago and Puerto Plata? I would love to try out their Mofongo!
Thanks.
Thanks for sharing!
I don’t eat meat only fish and would love a fish version of mofongo I know that there are some but cannot find one
Thanks Carolyn
make the mofongo and to acompanny it make some fish or some salteed codfish
Oh my God… Just last week I was in Santo Domingo and at about 1:30AM found myself drooling over the Garlic Prawn Monfongo at Adrian Tropical!
It is the very reason I am on the internet searching for the recipe!!!
I think mofongo is an African dish with many variations. In Haiti they eat tom-tom what the Africans call fufu.
hello im from Puerto Rico and fun fact a Dominican chef said on an interview that the mofongo was introduced to the Dominican republic in the 60′s
im a Puertorican chef 
. mofongo is something very common in Puerto Rican cuisine 
Lady veronica, you are so right on. My family says the same thing about mofongo being a PR dish and yes chicharrones was how we made it…my favorite part! Yumm!!! My grandfather used to make that when he was alive. He said it was a staple food when he was a kid in PR. He died in the 70’s at the age 105. My great grandfather was from Corsica, his nickname was “el goucho“…a land baron from what I understand. Wow this is great!!! Thank you for sharing such great info on the food, culture and history!!!
I would appreciate any receipts that look interesting.
Your instructions were great and the Mofongo came out maravilloso, thanks a bunch. It reminded me of my grandmas…excellent
I am very glad to hear that.
Gracias!
I LOVE mofongo but — where can I buy it for serving at home?
Mil gracias.
Mofongo comes from Puerto Rico, something similar to the mofongo called Mangú is what comes from Dominican Republic. They are both different, the only similarity is the use of friend plaintains. So, get your facts straight.
It would have been nice if you read what we wrote before responding.
I agree. If u would have read what was written here u probably wouldn’t have left such a rude comment.