machuca

A cousin of the West African fufu, machuca is best made with barely ripe plantains, those that are still mostly yellow.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

A cousin of the West African fufu, machuca is best made with barely ripe plantains, those that are still mostly yellow.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

A cousin of the West African fufu, machuca is best made with barely ripe plantains, those that are still mostly yellow.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

Break up the chicharrones into small pieces and mix them into the machuca.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

If preparing the machuca in advance, do not add the chicharrones until just before serving.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

Break up the chicharrones into small pieces and mix them into the machuca.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

Alternatively, serve this as an appetizer, using the pieces of chicharrones as "chips" for scooping the machuca.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008

Alternatively, serve this as an appetizer, using the pieces of chicharrones as "chips" for scooping the machuca.

Mashed plantains with pork rinds: Machuca de platano con chicharrones 2008