Mofongo

Method

Peel the green plantains and cut them into 2cm thick rounds. Heat olive oil in a deep pan and fry the plantain pieces until golden and tender, approximately 10-12 minutes, turning occasionally. Crush the garlic cloves with salt to create a paste, then fry this mixture in a mortar or pestle with a little reserved oil until fragrant. Once the plantains are cooked, drain them thoroughly on kitchen paper. Place the warm plantains in a wooden mortar with the garlic paste and pound vigorously, stirring occasionally, until a chunky paste forms with texture remaining. Add the lard or butter and continue pounding until the mixture comes together and slightly glistens. Shape into a ball or mound and serve immediately whilst warm.