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6–8
servingsEasy
Published 2001
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