Fufú de Plátano a la Criolla
(foo-FOO deh PLAH-tah-noh ah lah cree-OH-yah)
Arroz, Viandas, y Frijoles: The Non-Negotiable Accompaniments
If you grew up in a Cuban household, the smell of garlic hitting hot pork fat means one thing: fufú. This rustic, savory-sweet plantain mash is a culinary artifact of the transatlantic slave trade, adapted to the Caribbean with stunning results. Forget the smooth purées of other islands. Authentic Cuban fufú is unapologetically chunky, utilizing a mix of green and semi-ripe plantains for an irresistible contrast, then loaded with enough garlic and crispy pork to border on scandalous. It’s a masterpiece that belongs on your weeknight table.
Before you start
Score the plantain skins rather than fighting them raw.
Green plantains are notoriously stubborn. Trim the tips off both ends and score the thick skin lengthwise down the back. Leave the skins on for now—they will slip right off after boiling.
Ingredients
- green plantains2 large
- semi-ripe plantain1 med
- kosher salt1 tbsp
- fresh lemon juice1 tbsp
- thick-cut bacon4 slice
- yellow onion1 med
- garlic6 large clove
- low-sodium chicken broth1/2 cup
- fresh lime juice1 tbsp
- black pepperto taste
Method
- 01
Stagger the boil to account for varying ripeness.
Bring a large pot of water to a boil with the salt and lemon juice. Drop in the green plantains, lower the heat to medium, cover, and let them boil for 10 to 12 minutes.
- 02
Boil until perfectly fork-tender.
Once the green plantains have a head start, drop the ripe plantain into the pot and boil everything together for another 15 to 20 minutes. A fork should slide into the flesh as easily as a baked potato.
- 03
Render the bacon slowly.
Place a large skillet over medium-low heat. Cook the chopped bacon until the fat renders out and the bits are deeply golden and crispy, then remove the bacon to a paper towel, leaving the liquid gold in the pan.
- 04
Sweat the aromatics without burning the garlic.
Add the diced onion to the hot bacon fat and sweat for 3 to 4 minutes until translucent. Toss in the minced garlic and sauté for just a minute until intensely fragrant, then pull the skillet off the heat.
- 05
Peel and brutally mash the plantains.
Remove the plantains from the water. Once they cool for a minute, the scored skins will slide off effortlessly. Transfer the hot plantains to a large bowl and mash them with a sturdy fork—stop early, as authentic fufú demands a rustic, chunky texture.
- 06
Fold in the fat and liquid until glistening.
Pour the warm chicken broth and the hot garlic-onion oil directly over the chunky plantains. Add the crispy bacon bits, lime juice, salt, and pepper, folding gently until the liquid is absorbed and the mash is beautifully juicy.
Notes
Hydration is critical.
Plantains contain complex starches that firm up like cement as they cool. If your fufú starts to stiffen before serving, fold in another splash of warm chicken broth to revive it.
The chicharrón shortcut.
If you want to skip the bacon entirely, buy a bag of artisanal pork rinds. Crush a handful and stir them into two tablespoons of hot olive oil and garlic right at the end to reactivate their flavor before folding into the mash.
From Cook Cuban in America.