Mashed Plantains With Chorizo Fufu Recipes

Steps:

• Cut the ends off the plantains and discard. Slice each plantain into 2-inch chunks and score the skins with a knife along one edge. (Do not remove the peel.) Combine the plantains with the chicken stock in a large pot. Bring to a boil, then lower heat, cover and simmer until tender.
• Cut the pork into approximately 1-inch cubes. Season with salt, and place in a large sauce pan. Add enough water to just barely cover the pork. Bring to a boil and simmer, uncovered, until all of the water has boiled away and the pork begins to fry in the rendered fat. Continue to cook just until brown but not crispy. (The meat should be tender and stringy.)
• Remove the fully cooked plantains from the broth, reserving the broth. Peel the plantains. Mash the plantains with a little of the broth, just enough to make a soft paste, like mashed potatoes.
• Mash together the plantains, garlic and lemon juice. Mix in the pork and half of the bacon. Season with salt and pepper. Garnish the top with the remaining bacon and green onions and serve hot.

Steps:

• Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

Steps:

• Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
• Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
• Serve with the Mojo.

Steps:

• Cut off the ends of the plantains and slice a slit into the skin on two sides. Cut the plantains into 1 inch pieces, soak them in ice water for 10 minutes. Remove from the water and use a sharp knife to peel the skin away. Place the plantain pieces in a pot with 3 cups water and bring to a boil. Reduce heat and simmer for 15 minutes, then drain, reserving the cooking liquid, and mash the plantains in a potato ricer or with a potato masher. Add a bit of cooking liquid to loosen, then add the butter, garlic, and scallions. Season with salt and pepper and hold, keeping warm, until ready to use.
• Clean the scallops of the connective muscle, and rinse lightly. Drain and pat dry.
• Combine the flour, pimenton, paprika, salt, and pepper in a wide, shallow bowl.
• Heat the olive oil in a heavy-bottomed skillet over medium heat. Dust the scallops in the flour-pimenton mixture, add them to the skillet and sauté until lightly browned on one side. Turn and cook the second side. Add the chorizo and cook several more minutes. Stir in the drained raisins.
• Place a spoonful of mashed plantains on each plate, and top with several scallops and some of the raisins and chorizo. Sprinkle with cilantro leaves and pistachios and serve.

Steps:

• Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
• Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.