Cut plantains in 3 pieces, put in the pot with water and salt cover and let boil until tender.
Meanwhile, cut pork chop into small pieces and remove the fat, Saute bits of fat and then the pork, remove them of skillet and set aside.
Drain plantains, remove the peel and heart, mash it with a fork.
Saute garlic in skillet with fat until golden brown, add the plantains, pork chops and pork rinds stir well.
History of the recipe
The word fufú gets to us through the Ghana cook in Africa. During the pre-columbian period the Ashanti ethnic group prepared a food by boiling yams and cassava. When these vegetables are ground together, the food acquired a white color, named fufuo.
But, when the Latin people tell fufú, they refer to the meal made with plantain. The plantains grown in Meridional Asia, but they arrived to Africa in thirteen century and then to America around 1516, from The Canarias.
At the same time the banana reaches the Americas, the first boatloads of slaves were coming. The story tells at the time of British occupation in Cuba the slaves only received for meal boiled and mashed plantain. The ration was distributed between slaves while screaming the voice: food, food!, and since the slaves understood fu fu, this term was plated in the history forever.
The plantain fufú is well known in Cuba by many different names. In Havana we used to call it fufú, machuquillo or matajíbaro; in the East of Cuba is called mofongo or mangú. In some places of Caribbean is also called Mogo.
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