Seasoned Mashed Plantains

Machuca de Plátano

Preparation info
  • Makes

    6–8

    servings
    • Difficulty

      Easy

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This is a dish with deep african and afro-caribbean roots, cousin to the fufu of West Africa and the West Indies. In Cuba today, they make something very close to this under the name machuquillo. The big variable in machuca de plátano is the ripeness of the plantains. The dish is most suave and unctuous when made with ripe plantains. Green plantains (which would traditionally have been cheaper and more available in slave days) produce a very starchy mash that tends to b