Cuban Fufú de Plátano | Garlic Mashed Green Plantains

Trim both ends of the green plantains. Score the peel lengthwise in three places with the tip of a knife, then lift and remove it with your thumb under running water. The peel leaves a sticky residue on your hands, so peel the plantains under water. Cut them into 4 cm pieces and immediately put them in salted water.

Boil the pieces in 2 liters of salted water and cook over medium heat for 25 minutes. They are ready when a fork slides in without resistance and a piece splits under its own weight on the fork. Before draining, reserve one 200 ml measure of the cooking water.

Cook the finely chopped onion in olive oil over medium heat for 4 minutes, until soft. Add the sliced garlic and cumin and cook for 1–2 minutes, until the garlic just turns golden. Remove from the heat and add the lime juice and black pepper.

Mash the hot plantains in a large bowl with a potato masher. Gradually pour in the boiling vegetable stock and garlic oil, stirring as you go. The mash is ready when it clings to the back of a spoon but releases easily from the side of the bowl. If it is too firm, add 2 more spoonfuls of the reserved cooking water. Adjust the salt and serve hot.