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Fufu de Plátano cubain

Name: Fufu de Plátano cubain
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: CU
Ingredients: 6 (about 1.5 kg) green plantains, peeled; 2 litres water, for boiling; 1 tbsp coarse salt, for the boiling water; 100 g pork fatback or lard, cut into small cubes; 200 g pork belly or bacon, diced small; 1 medium onion, finely diced; 10 cloves garlic, minced; 60 ml sour orange juice (or half lime juice, half orange juice); 1 tsp salt; 1/2 tsp ground black pepper; 250 ml reserved plantain cooking water

20m

Prépa

40m

Cuisson

Portions

Moyen

Difficulté

Purée de plantain vert cuite avec de la graisse de porc à l'ail et des morceaux de porc croustillants.

#cuban#plantain#pork#mashed#comfort-food#side-dish

Portions

6portions

Ingrédients

Nutrition

calories380

protein9g

carbs45g

fat19g

fiber4g

Par portion

Étapes

Peel the plantains

Cut off both ends of each plantain and score the skin lengthwise in 3–4 strips without cutting into the flesh, then pull the skin off with your fingers. Rub your hands with a little oil first, because green plantain sap stains badly.

6 (about 1.5 kg) green plantains

✅ C'est prêt quand : all the green skin and white sap threads are removed and the plantains look pale yellow underneath

Boil until very tender

Cut the peeled plantains into thick chunks and put them in a large pot with the water and coarse salt. Bring to a boil, then simmer uncovered for about 25–30 minutes, until a fork slides in with no resistance.

6 (about 1.5 kg) green plantains, peeled
2 litres water
1 tbsp coarse salt

✅ C'est prêt quand : the plantain chunks are completely soft all the way through and almost falling apart

⏱28:00

Render fat, crisp the pork

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Make the garlic mojo

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Mash the plantains

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Fold in pork and serve

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Peel the plantains

6 (about 1.5 kg) green plantains

✅ C'est prêt quand : all the green skin and white sap threads are removed and the plantains look pale yellow underneath

Boil until very tender

6 (about 1.5 kg) green plantains, peeled
2 litres water
1 tbsp coarse salt

✅ C'est prêt quand : the plantain chunks are completely soft all the way through and almost falling apart

⏱28:00

Render fat, crisp the pork

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the garlic mojo

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Mash the plantains

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Fold in pork and serve

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History & Culture

The Story Behind the Dish

📍 Eastern Cuba, particularly the region around Santiago de Cuba📅 Rooted in the colonial era, shaped by African traditions brought to Cuba🍌 CU

Fufu de plátano traces its roots to West and Central African mashed-starch dishes, brought to Cuba by enslaved Africans and kept alive in the kitchens of Oriente, the island's eastern provinces. Over generations, cooks there adapted the dish to what grew nearby, using the green plantains that thrive in Cuba's fields in place of yams or cassava.

The Cuban version became distinct by folding in garlicky pork fat and crispy fried pork, turning a simple starchy mash into a rich, savory side dish anchored in the island's pork-loving cuisine. It remains a beloved staple in Cuban homes, especially in the east, often served alongside rice, beans or roasted meats.

⭐ Why It's Famous

It's cherished as one of the clearest living links between Cuban cooking and its African heritage, prized for its deep, savory flavor and comforting, hearty texture.

💡 Fun Fact

Similar mashed-plantain dishes appear across the Caribbean and West Africa under different names, like mangú in the Dominican Republic, showing how one simple idea traveled and took on local flavor wherever it landed.

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