Mashed Plantains with Rum

• Recipe by Michelle Bernstein

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."

Ingredients

1. 4 very ripe plantains (almost fully black), peeled and cut into 1-inch pieces
2. 4 tablespoons unsalted butter
3. 1/4 cup packed light brown sugar
4. 1 teaspoon pure vanilla extract
5. 1/4 teaspoon ground cinnamon
6. 1 tablespoon dark rum
7. 2 teaspoons fresh lime juice
8. Kosher salt and freshly ground pepper

Directions

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.