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According to legend, the name of this dish came about during the period of British rule in Cuba. After the capture of Havana, many black slaves were brought into the country by the British. The slaves were usually given boiled, mashed plantains to eat, a preparation common in Ghana and Sierra Leone. The British used to say, “Food, food,” as they handed out rations to the blacks, and as a result, the slaves began to use the word “fufú” to describe this food.
4 plantains of medium ripeness (see photo above)
2 tablespoons lemon juice
1 pound pork rind to make chicharrones (cracklings)
4 cloves garlic, crushed
1 tablespoon vegetable oil
salt to taste
Cut off both ends of the plantains, and then run a knife down the length of the peels. Peel off the skin, and place the plantains in a large pot filled with abundant water, salt and lemon juice. Boil the plantains until tender.
Cut the pork rind into small pieces and fry until the skin is blistered and the pork has given up all of its fat.
Mash the boiled plantains and mix them with the pork cracklings. Sauté the garlic in the oil. Add it to the plantain mixture and stir to incorporate.
Serve hot, with a half a lemon on each plate.
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