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Mofongo or Kufu

  • Yield: 4 servings 1x


Mofongo--Puerto Rican


  • 3 medium green plaintains (the greener the better)
  • 6 ounces bacon
  • 1/2 medium onion (finely diced)
  • 4 cloves garlic (minced)
  • to taste salt
  • water


  1. Peel plantains and cut into 1" semi-circles.
  2. Cut in half lengthwise and then in half crosswise.
  3. Get your thumbs under the peel and pry off.
  4. Place plantains into a pot with enough water to cover plus 1 inch.
  5. Bring to a boil over high heat and then reduce to maintain a simmer.
  6. Simmer covered until plantains are tender when pierced with a knife, about 20 minutes.
  7. Meanwhile, cut bacon into small pieces.
  8. Add bacon to a cold frying pan, then turn on the heat to medium-high.
  9. Cook bacon 4 minutes, then add onion and garlic, stirring occasionally.
  10. Continue cooking until bacon is crisp and onion is soft and caramelized.
  11. Drain plantains when they are finished but keep the cooking liquid.
  12. Mash the plantains with a potato masher or mixer.
  13. Add 1/2 of the cooking liquid back as you mash (more if needed for proper consistency).
  14. Add bacon, onion, garlic, and all the grease from the pan.
  15. Stir to incorporate.
  16. For thinner mash, add more cooking liquid.
  17. Gets thicker as it sits.


Source:   The Paleo Mom


  • Calories: 163
  • Fat: 12.77 g
  • Carbohydrates: 5.67 g
  • Protein: 5.99 g
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