Cuban
Fufú de plátano
A homely Cuban mash of boiled green plantains worked with garlicky pork fat, onion, and crisp chicharrones. It is soft, savory, and brightened with a little lime or sour orange at the end.
Watch it madeGio en la Cocina · 16:55
Ingredients
- Green plantains2 large
- Water6 cups
- Kosher salt1 1/2 tsp, divided
- Pork lard2 tbsp
- Yellow onion, finely chopped1/2 cup
- Garlic cloves, minced3
- Chicharrones, chopped1/2 cup
- Fresh lime juice or sour orange juice1 tbsp
- Freshly ground black pepper1/4 tsp
Method
- Cut the ends from the plantains, score the skins lengthwise, peel them, and cut the flesh into 1-inch rounds.
- Place the plantain pieces in a saucepan with the water and 1 teaspoon salt, bring to a boil, and cook until very tender when pierced, about 18 to 22 minutes.
- Reserve 1 cup of the cooking water, then drain the plantains well.
- While the plantains cook, warm the pork lard in a skillet over medium heat and sauté the onion until soft and lightly golden, about 5 minutes.
- Add the garlic and cook just until fragrant, about 30 seconds, without letting it brown.
- Mash the hot plantains in a bowl or pilón with the onion-garlic lard, adding reserved cooking water a few tablespoons at a time until the mash is smooth but still sturdy.
- Fold in the chopped chicharrones, lime or sour orange juice, black pepper, and the remaining 1/2 teaspoon salt, adjusting to taste.
- Serve warm in a mound, with a few extra crisp bits of chicharrón on top if desired.
Common questions
Can I substitute something for pork lard in fufú de plátano?
Yes. Use bacon fat for the closest flavor, or butter plus a little neutral oil if you need a pork-free option. Lard gives the most authentic richness, but don’t use too much or the mash can turn greasy.
How do I know when the plantains are cooked enough for fufú?
They should be very tender all the way through and pierce easily with a fork, usually after 18 to 22 minutes. If they still feel firm in the center, mash will be lumpy and harder to smooth.
What are the most common mistakes when making fufú de plátano?
Undercooking the plantains, browning the garlic, and adding too much liquid are the biggest issues. Also avoid overmixing after adding chicharrones, or the texture can become gluey instead of sturdy and fluffy.
Can I make fufú de plátano ahead of time and reheat it?
Yes, but it’s best fresh. Store covered in the fridge for up to 2 days. Reheat gently with a splash of water, broth, or reserved cooking liquid, then stir well to restore the soft, pliable texture.
What should I serve with fufú de plátano?
Serve it warm alongside saucy meats like roast pork, braised chicken, or stewed beef. It also works well as a base for onions, pan juices, or extra chicharrones. A squeeze of lime brightens the whole dish.