Cuban Fufú (Turkey Dressing)

In the Caribbean and the nations with populations of West African origin, such as Cuba, the Dominican Republic, Haiti and Puerto Rico, plantains or yams are mashed and then other ingredients are added. In Cuba, the dish retains its original African name, or is also known as fufú de platano.


4 sweet plantains

1/4 pound of pork meat with fat or bacon, cut into 1/4 inch squares

1 medium onion, diced

4 garlic cloves, mashed

1 lemon, juiced

3 cups chicken broth

salt and pepper to taste


  • Cut ends off plantains and discard.
  • Slice each plantain into two-inch chunks.
  • Make a light cut into skin with knife along one edge. DO NOT PEEL.
  • In large pot, add plantains to chicken stock.
  • Bring to boil, then lower heat, cover and simmer until tender.
  • For meat, you need pork with plenty of fat — either well marbled or with a fat layer or both. We’ve had good luck with de-boned pork ribs. Or have the butcher cut something to order.
  • Slice meat into small pieces about one inch.
  • Add salt to taste.
  • Place in large sauce pan and add water to just barely cover.
  • Bring to boil and simmer, uncovered until all  water has boiled away.
  • Fry pork pieces in rendered fat just until brown, but NOT crispy! The meat should be tender and stringy.
  • Remove meat .
  • Sauté garlic and onion in rendered fat over medium heat, three to five minutes.
  • During  last minute add lemon juice.
  • Remove fully cooked plantains from  broth (do not discard broth) and peel.
  • Mash  plantains with a little broth — just enough to make a soft, thick paste – like mashed potatoes.
  • Mash together with garlic and lemon and fried pork. Salt and pepper to taste.
  • Serve hot.

NOTE: Some cooks use green plantains, some use very ripe plantains for this dish. We like to use something in between. We use medium ripe plantains — not black, but a little softer texture.