I understand Fufú is an adaptation of a santeria word for “garlic infused platano and pork belly mash-slop“ is a staple food of West & Central Africa. No really, I read it on the internet tubes.

This 3 ingredient dish (5 if you count the optional salt and lime) is easy to make and is in the top 4 Cuban food names

Fu #1 = 4 Ripe to nearly Rotten Plátanos

Bring about 3 cups of water to a boil. Peel the plantains by slicing the tip and cutting a bit into the flesh, longways to the other end. Use the heel of your knife to peel. Cut the peeled bananas into 3/4″ rounds and drop in boiling water. The water should just cover. Turn down heat to low and simmer slightly UNcovered for about 15-20 minutes, depending on ripeness.

They should be mushy but still holding their shape (barely). Using a slotted spoon, remove to a fine mesh colander and drain in a bowl, saving the water that drains for thinning the fufú later.

Fu #2 = 8oz. Smoked Bacon

After you start simmering the bananas, stack the bacon and cut in half long ways. Cut across now to make 1″ squares. Don’t try and be Johnny Cuchillo and cut all the strips in one try. Bacon is greasy as a mofo. Wanna see how greasy? Dump it in a frying pan and brown over medium to low heat for 15-20 mintues, turning every few minutes. You don’t want to be smelling anything near to burning bacon. It should smell smoky and bacony.

Remove bacon to a towel lined bowl. Go ahead and burn your tongue and lips eating a few bacon squares, they are irresistible. Cold lager will heal that nicely.

Right on the stovetop, CAREFULLY pour out the rendered bacon fat into a small bowl or ramekin. Leave the bacon bits in the pan as much possible.

Fu #3 = 4 Garlic Cloves

Mince those bad boys up and cook over low – medium low heat, in 3-4 tablespoons of the bacon fat you saved.

Stir every few seconds and smell, wait, smell, now when the smell starts to go less pungent and a bit sweet, add the drained platanos.

If you cook the garlic too much (sour, acrid smell), START OVER. This dish relies heavily on perfectly cooked garlic more than anything else. But, since you are doing this over low heat (right?), you will have plenty of time to judge when the garlic is at it’s peak.

Final Fu = Mashin, Saltin and Juicin

Mash up the plantains with the garlic and bacon fat jazz-o-ma-tazz. Focus on distributing the garlic pieces throughout the platanos. Add the bacon bits and do the same. If the mix is too dry, add some plátano runoff juice. If the mix is too pasty, add some more bacon fat. If your bacon is weak, add a bit of salt, like a 1/2 teaspoon, to draw out the sweetness of the ‘nanas. Fresh squeezed lime juice always brightens the mood too.

Serve with arroz blanco and a beef dish like Palomilla.