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."
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
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.