Cuban Fufu

Fufu de Plantano Verde OR in English translates to green plantains, garlic, and pork mash. Fufu is a staple food of West and Central Africa. It is made from boiling starchy vegetables such as yams and plantains, and then pounding them into a dough like consistency. In the Caribbean and nations with a high percentage of West African origin such as Cuba, the Dominican Republic, Haiti and Puerto Rico, plantains or yams are mashed and then other ingredients are added. The difference between West African and Caribbean fufu is noted in the texture and flavors. Caribbean is less dough like and more of a firm consistency. The Cuban fufu that I’m going to be sharing with you is very similar to mofongo found in the Dominican Republic and Puerto Rico, that is fried, mashed with broth, olive oil and stuffed with meat (traditional chicharron), vegetables, or seafood.

There is no need to be curious as to why I’m sharing a recipe called fufu. With Thanksgiving being a week away, I want to share with you as many recipes as I possibly can that would be turkey day friendly to include on your menu. I highly doubt very many of the folks reading this post happen to have plantains on hand, but if you do this recipe is perfect for you. If not hopefully the area where you live has a few on hand in your produce section for a reasonable price. This sweet plantain stuffing is a great vegan (if you omit the bacon), vegetarian, and gluten free substitute to the traditional bread stuffing. When I first made this recipe I was pretty happy with the results of having a sweet banana taste mash that was filled with onions, garlic and BACON. Yes I have to put bacon in everything. If you have any picky eaters or diet restricted family/ friends for your holiday feast, consider using this sweet mash on your menu, it’s different from other mashes but that’s why I enjoy it.

Active Time: 10 Minutes

Total Time: 15 Minutes

Serves: 4

Mise en Place (Ingredients)

-2 Very ripe plantains (skin should be yellow and black)

-4 Strips Bacon, cooked crispy, chopped

-1 Medium Onion, small dice

-2 Garlic Cloves, minced

Other Tools:

-Frying pan

-Large mixing bowl

-Masher (or just use your hands)


-Olive oil

Method of Prep:

-If your using plantains that aren’t ripe, you need to cook them down until they are soft. First make 4 slits along the skin of the plantain, lay in a bot of boiling water for 3 minutes or until skin is soft enough to peel. Remove the skin and toss plantain back into water until soft.

-Mash plantains using a masher or by squeezing in between your fingers. Set aside.

-On medium heat, saute your garlic and onions in a small amount of oil until translucent, about 3 minutes. (Be sure your pan is hot before adding in vegetables).

-Fold aromatics into your plantain mash along with the bacon. Serve immediately.


**Note: If you have leftover mash, reheat on the stove by adding a little bit of water or broth until you get the desired consistency.

Source: Wikipedia


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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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