Cuban Fufu: Sweet Plantain Stuffing With Garlic and Bacon


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Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
214 Calories
5g Fat
40g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 214
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 14mg 5%
Sodium 248mg 11%
Total Carbohydrate 40g 14%
Dietary Fiber 3g 12%
Total Sugars 17g
Protein 6g
Vitamin C 14mg 69%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 660mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Plantains are a popular ingredient in the Caribbean and are prepared in a variety of ways, similar to how potatoes are used in the United States. The tropical fruit can be incorporated into recipes when it is green as well as when it has ripened. One popular way to use plantains is in a stuffing; in Puerto Rico green plantains are made into mofongo and in Cuba, the stuffing is made with ripe plantains and called fufu.

This fufu stuffing is a combination of mashed sweet plantain with bacon and onion, making for a sweet yet savory turkey dressing or side dish. Other versions of fufu may feature lemon juice and garlic instead of onion, but almost all recipes will include bacon or another type of smoked pork.


  • 4 sweet plantains (peeled and cut into uniform pieces)

  • 1/4 pound bacon (cut into small pieces)

  • 1 medium onion (diced)

  • 4 cloves garlic (finely chopped)

Steps to Make It

  1. Place the pieces of plantain in a saucepan and cover with lightly salted, cold water.

  2. Bring to a boil and cook until the plantains are soft, about 10 minutes.

  3. Drain the plantains in a colander.

  4. Transfer to a bowl and mash the plantains using a potato masher. Set aside.

  5. In a frying pan, sauté the bacon until brown.

  6. Add the diced onion and chopped garlic. Continue sautéing for about 5 minutes.

  7. Remove the frying pan from the heat and carefully drain the excess bacon drippings, leaving about 2 tablespoons of grease in the pan.

  8. Gently fold in the mashed plantains until thoroughly mixed.

  9. Transfer the fufu to a dish, cover, and keep warm until ready to serve.


  • Plantains are harder to peel than bananas, especially if they are cold. If you stored the plantains in the fridge, make sure to bring them to room temperature before beginning the recipe. Unlike with bananas, cutting the ends and slitting the peel with a knife will make peeling the plantain much easier. The peel will come off in sections instead of as a whole piece. Alternatively, you can keep the peel on the plantain, cut off the ends, and boil. Remove the peel once they're cool enough to handle and then mash.
  • If you'd like to be more precise when ridding of the excess bacon fat (and eliminate the chance of accidentally losing most of the dish into the kitchen sink), remove the bacon, onion, and garlic from the pan and place in a bowl. Pour the grease from the pan into a cup and measure out 2 tablespoons of the fat. Return this to the pan along with the bacon, onion, and garlic, and proceed with the recipe.