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Fufu (Garlicky Plantain Puree) - 2c

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1/4 cup coarsely chopped pecans; or pine nuts
2 ripe plantains; , peeled and sliced
4 cups chicken stock
1 tablespoon olive oil
2 scallions; green part only,
-- chopped
3 garlic; , minced
Salt and freshly ground black peppe; to taste

Preheat the broiler. Spread pecans or pine nuts on baking sheet and broil for 1 to 1 1/2 minutes, or until fragrant, stirring once. Set aside. In a large saucepan, combine plantains and stock and bring to a boil. Boil for 10 to 15 minutes, or until plantains are very tender. Drain the plantains, reserving the liquid. In a large skillet, heat oil over medium heat. Add scallions and garlic and sauté for 30 seconds, or until fragrant but not brown. Add the reserved plantains and mash with a potato masher, adding 3/4 to 1 cup of the reserved stock, as needed, until puree has the consistency of mashed potatoes. Stirring the toasted pecans or pine nuts and season with salt and pepper. NOTES : Boiled mashed plantains are served throughout the Spanish speaking Caribbean. The name of this popular side dish changes from one island to the next: FUFU in Cuba, MANGU in the Dominican Republic, and MONFONGO in Puerto Rico. The puree is often flavored with pork fat, cracklings, and garlic. This more healthful version substitutes toasted nuts for cracklings and olive oil for the pork fat. Some cooks use green or semi-ripe plantains in their FUFU, but I like to use the black skinned, fully ripe sweet plantains Serves 4 Preparation Time: 0:00 Posted to the BBQ Mailing List by Lloyd on Mar 03, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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