Ingredients 5 green plantains 1 tbsp of salt 6-8 cups of water 5 slices of cooked ham 10-15 garlic cloves 1 cup of olive oil 1 cup of Chicken Broth Cooking Oil Procedure for cooking approximately 10 balls of "Mofongo": - Place � cup of cooking oil on frying pan. - Turn heat to medium. - Fry cooked ham slice until it is golden brown on both sides. - Remove cooked ham slice from frying pan and place on plate with paper towel to soak the oil away from ham. - Repeat the previous two steps with the rest of the ham slices until all cooked ham slices are golden brown. Turn off stove. - Cut ham slices into little squares and place in a bowl. - Peel off the plantains and cut them into �" slices. - Place the plantain slices in a bowl with water and salt for 20 minutes. Make sure that you cover all plantain slices with water. - Grind garlic in Mortar. - Place grinded garlic and olive oil in a bowl and mix. - Pour cooking oil on fry pan. The oil should cover the bottom of the fry pan (�" to 1" depth). - Turn heat to medium high. - When the oil gets hot, reduce heat to medium. - Fry plantain slices in the oil. - When the plantain slices turn golden brown, turn them over to get the same color on the other side. - Remove plantain slices and place on a plate with paper towel to drain the oil. - Place 5-6 plantain slices inside Mortar . - Add 1 tbsp of the mix of olive oil and garlic. - Add 1 tbsp of Chicken Broth. - Add one tenth (1/10) of the total quantity of cooked ham. - Using the pestle, grind and press firmly the plantain slices in Mortar until they are broken down well and a mass forms with the consistency of paste. If you do not achieve that consistency, add � tsp of the mix of olive oil and garlic and � tsp of Chicken Broth. Grind and press again the mass. - Remove the mass of "Mofongo" from Mortar, and form the "Mofongo" ball with you hands. - Repeat the above six steps to make the remaining "Mofongo" balls.