Mofongo with Garlic Vegetable Broth

About This Dish

Mofongo is one of Puerto Rico's most iconic dishes: green plantains fried until tender, then mashed in a wooden mortar (pilón) with garlic/hing and oil until the mixture holds together in a dome. It's traditionally topped with garlic shrimp or served alongside chicken broth — this version keeps it vegetarian with a garlic-infused vegetable broth, a warm corn-and-black-bean side, and a cucumber-radish salad.

Why It Works for a Low-FODMAP Diet

• Fresh vegetable broth: A genuinely fresh broth avoids the onion/garlic powder and concentrated extracts hidden in bouillon cubes.
• Black beans, in a modest serving: A half-cup serving alongside the mofongo and corn keeps this within a typical FODMAP-friendly portion.
• No tomato, vinegar, or citrus: Traditional mofongo doesn't call for any of these, so nothing needed reworking there.

Make It Your Own

• No mortar? A large sturdy bowl and a potato masher or wooden spoon works fine.
• Serving style: Traditionally shaped into a dome with a well in the center for the broth; a simple mound works too.

Storage

Best served immediately, while warm and freshly mashed — leftover mofongo can turn gummy as it cools.