Makes 20 50 gram balls

4 green plantains, cut into 25mm thick slices

oil to fry

6 cloves garlic

30ml olive oil

400g crispy pork rind (posh pork scratchings)

90g cooked smoked bacon lardons

For the blue cheese dip sauce

100ml sour cream

100g crumbled Roquefort

50g mayonnaise

50g buttermilk

juice half lemon


1. Fry the plantain in oil until just light golden

2. Pulse everything except the plantain until a rough paste forms

3. Add plantain and pulse (traditionally done in a mortar and pestle)

4. Roll into balls and then roast at 180°c for 5 minutes

5. To make the blue cheese dip sauce, simply mix all ingredients together

6. Serve the mofongo with the dip

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