This is how my Mom used to make our Fufu... We had a similar dish in Nigeria (there they substituted the cracklings with bits of fried bacon --still tasty, but not as good...) and I know they also have something like it in Puerto Rico, where it is called Mofongo.
Ingredients
- 5 large green plantains
- vegetable oil for frying
- 1/2 C CHICHARRONES*
- 4 large garlic cloves
- 1/3 C olive oil
- 1/3 C broth, approximately
- * (chicharrones = pork cracklings)
Directions
Make TOSTONES with the plantains --i.e., peel plaintains, cut into equal-size chunks, deep-fry in vegetable oil, flatten each chunk by pressing it down and briefly fry again (to cook the inside part), drain on paper towels and salt to taste.)
Break CHICHARRONES into small pieces.
Press garlic. Mix it with the olive oil.
Break up and mash the TOSTONES, adding the garlic-olive oil mix, little by little.
Add the CHICHARRONES. Mix in.
Heat up the broth. Add it to the plantains --just enough so you achieve the desired consistency.
Heat through and serve.
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Submitted 1/19/06.
Source: Family recipe
Submitted By: Barbara Arguello
Fufu