Editing Cooking banana (section)

=== As a dough ===
[[File:Mofongo de chicharrón de cerdo.jpg|thumb|[[Mofongo]] made with [[chicharrón]]]]
In Puerto Rico, ''[[mofongo]]'' is made by mashing fried plantains in a mortar with chicharrón or bacon, garlic, olive oil and stock. Any meat, fish, shellfish, vegetables, spices, or herbs can also be added. The resulting mixture is formed into cylinders the size of about two fists and eaten warm, usually with chicken broth. ''Mofongo relleno'' is topped with creole sauce rather than served with chicken broth. Creole sauce may contain stewed beef, chicken or seafood; it is poured into a center crater, formed with the serving spoon, in the ''mofongo''. Grated green bananas and yautias are also used to form masa, a common ingredient for dishes such as alcapurria, which is a type of savory fritter.<ref>{{Cite web |last=Gonzalez |first=Clara |date=2022-07-05 |title=[Recipe + Video] Mofongo (Garlic-Flavored Mashed Fried Plantains) |url=https://www.dominicancooking.com/mofongo-recipe |access-date=2025-01-17 |website=Dominican Cooking |language=en-US}}</ref>

''[[Fufu]] de platano'' is a traditional and very popular lunch dish in Cuba, and essentially akin to the Puerto Rican mofongo. It is a ''fufu'' made by boiling the plantains in water and mashing with a fork. The ''fufu'' is then mixed with chicken stock and ''sofrito'', a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. The texture of Cuban ''fufu'' is similar to the ''mofongo'' consumed in Puerto Rico, but it is not formed into a ball or fried. ''Fufu'' is also a common centuries-old traditional dish made in Côte d'Ivoire, Ghana, Nigeria, Cameroon and other West & Central African countries. It is made in a similar fashion as the Cuban ''fufu'', but is pounded, and has a thick paste, putty-like texture which is then formed into a ball. West African ''fufu'' is sometimes separately made with cassava, yams or made with plantains combined with cassava.<ref>{{Cite web |title=Mofongo |url=https://www.seriouseats.com/mofongo-recipe-8740256 |access-date=2025-01-17 |website=Serious Eats |language=en}}</ref>