As featured on The Jewish Daily Forward. Traditional fufú is seasoned with specks of roasted meat, but in my family’s history, meat wasn’t always readily available. Fortunately, mashed plantains can easily act as a vehicle for other flavors, making the variations and mix-in possibilities endless. One of my favorite versions of fufú is seasoned with the number one condiment in any Cuban household: mojo sauce. This type takes on a unique flavor profile with hints of citrus, garlic, and onions, making it the perfect pairing for the natural aus jus accompanying a traditional brisket. As Passover is a holiday in which we commemorate the Jewish people’s exodus from Egypt, and as the story goes, they left in such a hurry, that there was no time to let their bread rise, I figured that they probably wouldn’t have had time to let their plantains ripen, either.Mashed potatoes are a favorite of my meat-and-potatoes Midwestern husband, and in my household growing up, they were a crowd-pleaser, as well. Thus, as an unexpected twist to the classic mash, my family was partial to mashed green plantains, and they often made an appearance on our dinner table. Some cultures call it mofongo, and others call it mangu, but in Santiago de Cuba, where my family is from, the name is simple: Fufú.
Fufú con Onion Mojo
Recipe type: Side Dish
An unexpected kosher-for-passover twist on a classic mash.
- 3 large green plantain bananas, peeled and sliced into 1-2 inch discs
- 1 lemon, juiced
- ¼ cup olive oil
- 3-4 cloves of garlic, finely minced
- 1 small onion, finely diced
- 2 tablespoons fresh oregano, minced
- 3 sour oranges (or 2 navel oranges and 2 lemons), juiced
- salt and pepper to taste
- Fill a large pot with cold water and the juice of a lemon. Add a generous sprinkle of kosher salt and the plantains. Cook over high heat, and bring to a boil.
- Meanwhile, in a small saucepan, add the olive oil and garlic, and cook over medium to low heat. When the garlic reaches a lightly golden color, add the onions, oregano, sour orange juice, and salt and pepper. Lower the heat, and let the sauce simmer until the onions are translucent.
- In the large pot with the plantains, prick the bananas with a fork to test their tenderness. When they can easily be pierced, take the pot off the heat.
- Reserve 1 cup of the starchy cooking liquid, then drain the plantains.
- Return the plantains to the pot, and mash using a potato masher. Thin the mixture with the cooking liquid until it reaches your desired consistency. Mix in some of the mojo sauce, reserving some onions to serve on top.
- Serve immediately.