Fufú (Mashed Plantains)


4 ripe (yellow) plantains

¼ lb pork meat or bacon

1 medium onion (thinly chopped)

4 garlic cloves (minced)

1 lemon (juiced)

1 tbsp butter


Rinse plantains. Cut off the endings and discard. Cut plantains into about 1” to 2” pieces. Place plantains with their skin in a large pot, cover with water to about 1” above and lightly salt the water. Cover pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer until plantains are soft and tender. (It may take up to 20 minutes or more, depending on how ripe the plantains).

In the meantime, prepare the meat. Cut the pork meat (or bacon) into small pieces (a little less than 1” thick). Lightly add salt to the meat pieces and place them in a large saucepan. Sauté all sides of the meat for a few seconds in its own fat, add water enough to cover the meat and bring to a boil over medium-high heat. Reduce heat to medium and simmer, uncovered, until all water has evaporated completely.

Continue sautéing the pork pieces in its remaining fat for about 2 minutes, until golden brown and soft. Remove the pork meat from the pan and set aside. In the same saucepan, and with the same fat from the pork meat, add and sauté the onion and garlic, for about 3 minutes, until onions are soft and translucent. Add the lemon juice, stir, and continue simmering for about a little less than a minute.

Drain the plantains and peel. Mash plantain pieces, gradually adding the butter and about 2 to 3 tbsp of the same water in which they boiled. Continue mashing until you have a thick consistency. Add and mash with the garlic-onion mixture and the pork meat, until all is thoroughly mixed. You may add salt to taste. Serve while still hot.

Serving: 6-8

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