Machuca

Recipe from Blanca Arzu

Adapted by Francis Lam

Machuca
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Total Time
25 minutes
Rating
4(18)
Notes
Read community notes

Machuca is a staple of the Garifuna, descendants of intermarried Africans and Carib natives who live on the Atlantic coast of Central America. It's a sticky, satisfying mash of sweet and green plantains, rolled into bites and dunked into flavorful soups, similar to the fufus of West Africa. —Francis Lam

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Ingredients

Yield:6 to 8 servings
  • 3large green plantains
  • 1large ripe plantain
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

136 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 1 gram protein; 260 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the plantains, cut them into 3-inch chunks and place them in a pot with well-salted water to cover. Bring to a boil over high heat, then reduce to a simmer. Cook until the plantains are easily pierced with a fork, 15 to 20 minutes.

  2. Step 2

    Drain, keeping ½ cup of the water, and pound the plantains to a purée in a large mortar, or purée in a food processor until nearly smooth with some small chunks. The texture should be a bit like chewy mashed potatoes. Add a few tablespoons of the cooking water while puréeing if needed to keep it soft, and season with salt to taste. Keep warm, and serve with hudutu.

Ratings

4 out of 5
18 user ratings
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Cooking Notes

Figaro

I have prepared a recipe for 'Fufu', a ripe and green plantain mixture of Cuban origin. Although this contained pork as well, I cooked the plantains in chicken stock, cut up in their skins; peeled them when tender; mashed with a potato masher and cooked until thick, with proper seasonings it was delicious. Served with grilled pork chops and a salad, none of my guests could guess what it was!

I'm sure the actual instructions will eventually appear.

Jerome

I would also add that in the Spanish Caribbean, there is a dish made from mashed plantains called 'Mofongo' which does include pork... Perhaps you were referring to that

Very Tasty

Machuca is a popularity Garifuna dish!

Figaro

I have prepared a recipe for 'Fufu', a ripe and green plantain mixture of Cuban origin. Although this contained pork as well, I cooked the plantains in chicken stock, cut up in their skins; peeled them when tender; mashed with a potato masher and cooked until thick, with proper seasonings it was delicious. Served with grilled pork chops and a salad, none of my guests could guess what it was!

I'm sure the actual instructions will eventually appear.

Jerome

Fufu originated in Africa and is made from ground Cassava flour or fresh Cassava... If you have a Cuban version it would be from the African slaves that were there to work the sugar and tobacco plantations, but it is not of Cuban origin.

Jerome

I would also add that in the Spanish Caribbean, there is a dish made from mashed plantains called 'Mofongo' which does include pork... Perhaps you were referring to that

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Credits

Adapted from Blanca Arzu

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