Fufu (Garlicky Plantain Puree)

Course : Appetizers
Serves: 4
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1/4 cup coarsely chopped pecans -- or pine nuts
2 medium ripe plantains -- , peeled and sliced
4 cups chicken stock
1 tablespoon olive oil
2 medium scallions -- green part only, chopped
3 cloves garlic -- , minced
1 teaspoon salt and freshly ground black pepper -- to taste

Preparation / Directions:

Preheat the broiler. Spread pecans or pine nuts on baking sheet and broil for 1 to 1 1/2 minutes, or until fragrant, stirring once. Set aside. In a large saucepan, combine plantains and stock and bring to a boil. Boil for 10 to 15 minutes, or until plantains are very tender. Drain the plantains, reserving the liquid. In a large skillet, heat oil over medium heat. Add scallions and garlic and saut‚ for 30 seconds, or until fragrant but not brown. Add the reserved plantains and mash with a potato masher, adding 3/4 to 1 cup of the reserved stock, as needed, until puree has the consistency of mashed potatoes. Stirring the toasted pecans or pine nuts and season with salt and pepper.

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