Mashed Plantains with Rum

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."

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  • Servings: 6
KEY: Spring, Summer, Barbecue/Cookout, Dinner Party, African, Caribbean, Cuban, Side Dishes, Fast, Healthy, Make Ahead, Vegetarian, Web Exclusive

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Ingredients

  • 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

How to make this recipe

  1. 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.
Contributed By Published June 2006

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