Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge Castillo: Fufú is a delicious dish, similar to mashed potatoes, but made with plantains.

Glenn Lindgren: Fufú has a delicious garlic flavor with a hint of lemon or lime.

Jorge Castillo: What really makes it sing is the delicious pieces of roast pork that are mashed into the plantain.

Raúl Musibay: You'll never find fufú on the menu at your local McDonalds!

 Fufu - Mashed Plaintains with Garlic and Pork

Fufú -- Mashed Plaintains with Garlic and Pork

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Delicate mashed plantain infused with crispy chunks of fried pork to create a garlicky side dish or entree.


3 large medium-ripe plantains
3 cloves garlic, mashed
1/4 cup green onions
4 cups chicken stock
juice of one lemon
salt and pepper to taste
3/4 pound pork meat with fat

Cut the ends off the plantains and discard. Slice each plantain into two-inch chunks and score the skin with a knife along one edge. DO NOT PEEL. In a large pot, add the plantains to the chicken stock. Bring to a boil, then lower heat, cover and simmer until tender.

For meat, you need pork with plenty of fat -- either well marbled or with a fat layer or both. We've had good luck with de-boned pork ribs. Or have the butcher cut something to order.

Whichever meat you use, you need to slice it into small pieces -- approximately one inch square. Salt with a shaker and place in a large sauce pan. Add water to just barely cover. Bring to a boil and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, but NOT crispy! The meat should be tender and stringy.

Remove the meat . Sauté the garlic and onion in the rendered fat at medium temperature, three to five minutes. During the last minute add the lemon juice.

Remove the fully cooked plantains from the broth (do not discard the broth) and peel. Mash the plantains with a little of the broth -- just enough to make a soft, thick paste -- like mashed potatoes.

Mash together with the garlic and lemon and the fried pork. Salt and pepper to taste.

Serve hot.

NOTE: Some cooks use green plantains, some use very ripe plantains for this dish. We like to use something in between. We use medium ripe plantains -- not black, but a little softer texture.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.

Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!

About Us/Contact | Home Page | Search Recipes | Cookbooks

Drinks | Appetizers | Salads | Main Dishes| Soups | Side Dishes | Desserts | Index


Photo Search

Search or Browse All of the Recipes by Photo

Copyright 1996-2011
iCuban logo

Visit All of Our Sites: | | | Three Guys From Miami

About Us/Contact Us | Legal and Privacy Policy

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
Check out The Three Guys From Miami's Google+ Fan Page
Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.