Fufú de Plátano (Banana Fufu)

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According to the great Cuban folklore researcher, Don Fernando Ortiz, this dish got it’s nickname (FuFu) during the British domination in Cuba. The typical food of the slaves was boiled and mashed plantain, and when it was being distributed to the slaves, the British slavers used to say ‘food, food, food!” Slaves would chant back, Fu, Fu, Fu… which is where this modest dish is believed to have got its name from.

Banana fufu is one of the few vegan dishes in Cuban cuisine. This healthy meal is made with boiled banana and a fried seasoning known as sofrito. The boiled banana is mashed with a fork and mixed with the sauce, creating a soft, semi-dry dough. It is then fried in some lard, and although most Westerners might associate this dish with desserts, it is often served with some fried pork and/or spci sauce.

How to Make Fufú de Plátano (Banana Fufu)

The bananas should be dark or green, preferably green, and it is not convenient to mix both for this recipe. Do everything of one kind or another.

1. First, we will wash the plantain well, for cut it into pieces next without getting the skin out.

2. The ideal is that it should be 3 to 4 pieces for each plantain according to the size they have.

3.We put the big one to fit all and do not frame in a pot with enough water in order to avoid spilling it; we add salt and lemon juice.

4. We cook it over average heat for getting soften during 10 or 15 minutes approximately.

5.Meanwhile, we prepare a pound of bacon or pork meat for pork cracklings, we cut it into cubes and saute it  in  a frying pan with hot oil for 2 or 3 minutes untill they get brown, crunchy and have shed a little fat.

6.We put the garlic well crushed, remove and keep it for next time.

7.We remove the plantain from the flame, drain it well (keep a little hot water) and we put it in a dish for peeling one by one. Be careful to avoid to get you burn; remember that they are very hot.

8.When you have it peeled with the help of a fork, we will crush it, and adding a little hot water that we have kept to avoid that some hard parts.

9.Finally, we add the saute that we have made, and a little lard (the quantity that you throw depends on your taste.

10.We rectify the pinch of salt and we serve it hot to avoid it gets dry and gets a little hard when it gets cool.