Yield: 4 Serving
|3 cups||Canola oil|
|2||Green plantains, peeled and thinly; sliced lengthwise|
|Salt; to taste|
|Garlic powder; to taste|
|1 large||Cucumber; finely chopped|
|2 smalls||Tomatoes, seeded and; cut into 1/2 in dice|
|1||Red onion; diced|
|1½||Jalapeno chilies; seeded minced|
|⅓ cup||Extra-virgin olive oil|
|2 tablespoons||Cilantro; chopped|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Freshly ground pepper|
|12 slices||Bacon; diced|
|1 small||Onion cut into; 1/2 inch cubes|
|3||Brown plantains peeled; cut into 1 inch cubes|
1. For plantain chips, heat Canola oil in deep-fryer or heavy saucepan to 350 degrees. Add half of the plantain slices; fry until golden brown and crisp, 3 to 4 minutes. Drain on paper towels; sprinkle with salt and garlic powder. Repeat with remaining green plantains.
2. For salsa, mix cucumber peel, tomatoes, red onion, jalapeno, lemon juice, olive oil, cilantro and vinegar in medium non-reactive bowl. Season to taste with salt and pepper; set aside.
3. For Fufu, fry bacon in medium skillet over medium-high heat until crisp, 4 to 5 minutes. Transfer to plate lined with paper towels. Lower heat to medium; add onion. Cook until translucent, about 2 minutes. Add to plate of bacon; set aside. Fill large pan halfway with water; heat to boil over high heat. Add brown plantain cubes, reduce heat and simmer until plantains are soft, about 15 minutes. Drain plantains; transfer to large bowl. Mash plantains using potato masher or fork. Fold in bacon and onion; season to taste with salt.
4. Mound Fufu in center of large serving plate. Spoon salsa on top of Fufu, and press fried plantains into sides of mound. Serve.
Nutrition information per serving: Calories 915; Fat 61 g; Saturated fat 14 g; % calories from fat 57; Cholesterol 50 mg; Sodium 930 mg; Carbohydrates 80 g; Protein 22 g; Fiber 6 g
Contributor: Douglas Rodriguez Preparation Time: 1:00
Posted to bbq-digest by Lloyd <lloyd2@...> on Mar 03, 1999