Mofongo

1. Peel the plantains, cut into 2 cm slices and fry in hot oil for about 8 minutes until golden and cooked through. Drain.
2. Pound the garlic with the salt in a large mortar, then add the olive oil.
3. Add the plantains a few at a time with the crackling and pound together, adding a splash of stock to keep it moist.
4. Press into a small bowl, turn out onto a plate and serve with a spoonful of stock or a stew.

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