Mashed Plantains with Rum
- ACTIVE: 10 MIN
- TOTAL TIME: 25 MIN
- SERVINGS: 6
The classic Cuban version of West African fufu (mashed plantains) mixes in bits of crispy pork. Michelle Bernstein prefers a sweeter version with the tang of lime juice, which she says is "more inviting and fun."
- 4 very ripe plantains (almost fully black), peeled and cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon dark rum
- 2 teaspoons fresh lime juice
- Kosher salt and freshly ground pepper
- In a medium saucepan, combine the plantains, butter, brown sugar, vanilla and cinnamon. Add enough water to just cover the plantains and bring to a simmer over moderate heat. Cook until the plantains are very tender, 15 minutes. Using a slotted spoon, transfer the plantains to a medium bowl. Add the rum and lime juice and coarsely mash the plantains. Season with salt and pepper and serve.
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