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Garbanzo’s Fritos and Fufu de platano

BT Toronto | posted Tuesday, Oct 27th, 2015

Traditional Cuban food is jam-packed full of fresh flavours, like in these two delicious dishes from Eileen Andrade, a chef at Finka Table & Tap in Miami.

Garbanzo’s Fritos


  • 1/2lb bacon – chopped
  • 4 slices Bolo ham – chopped
  • 2 Spanish chorizos – sliced thickly
  • 1 Spanish onion – diced
  • 4 garlic cloves – minced
  • 1 green bell pepper – diced
  • 1 red bell pepper – diced
  • 1 small can of tomato sauce
  • 8oz red cooking wine
  • 4oz ketchup
  • 1 Tbsp sherry vinegar
  • 1 can of drained chickpeas
  • 1/2 Tsp ground cumin
  • 1/2 Tsp salt
  • 3 bay leaves
  • 2 Tbsp Worcestershire
  • Olive oil


Drizzle olive oil into a large pan. Once the oil is hot, sauté bacon until browned but not crispy. Remove bacon from oil and let sit.

In the same oil sauté garlic, onions, peppers, ham, bay leaves and chorizo. Sauté for about 4 minutes.

Next, add wine, chickpeas and bacon. Then add tomato sauce, ketchup, Worcestershire sauce, and vinegar. Finally add the salt and cumin. Stir well over medium heat until your sauce is thick (about 30 min).

Fufu de platano


  • 2 ripe sweet plantains
  • 3 green plantains
  • 3 garlic cloves – minced
  • 3 slices of bacon – chopped
  • 1 Spanish onion – chopped
  • 8oz fried pork skin
  • 4oz sour orange – squeezed
  • 1/2 lemon – squeezed
  • 1/4 cup vegetable oil
  • 8oz chicken stock
  • Salt
  • Pepper


Remove the ends of the green plantains and score the sides. Then place in boiling water for about 20-30 minutes.

In a small pan, sauté minced garlic, bacon and onions with vegetable oil. Once the onions are transparent and the bacon is cooked (not crispy), remove the pan from the heat.

Mash fried pork skin until it has become a crumble. With a fork, check on the green plantains to make sure they are fully cooked. Remove them from the water and peel. Cut them
into small pieces and begin to mash in a bowl. Peel ripe plantains and begin to mash with the green plantains.

Add the sautéed ingredients to the bowl as well as chicken stock, vegetable oil, lemon juice, sour orange juice, crumbled fried pork skin, and salt & pepper to taste. Mash everything together and serve warm.

Courtesy Eileen Andrade, Miami’s Finka Table & Tap Restaurant

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