We haven't heard back from Bongos' Chef Alex Otero verifying that we got all these steps right, so fufu at your own risk. Before you ask, yes, this dish is typically African fare but check out how Otero Cuba-fies it.
To make the process a really connected experience, regardless, read about the guy in our interviews posted on Friday and Monday. Or just chat him up Sunday at the South Beach Wine & Food Festival's Tasting Village.
6 extra large shrimp
2 plantains, skin off
4-5 lean strips of bacon
1 Tbs vegetable oil
2 Tbs white onion, diced
3 Tbs garlic, finely minced
½ red onion, finely chopped
1 Tbs extra virgin olive oil
2 red peppers
½ cup white wine
1 1/4 Tbs butter
1 cup heavy whipping cream
complete seasoning (Buy Badia or mix powdered garlic, oregano, onion powder, salt, and pepper) to taste
salt and pepper to taste
Directions: Boil plantains until soft, but not squishy (about 25 minutes). Smash with a fork and set aside.
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Char red peppers on a gas stove or grill, or put in the oven and quickly broil by turning continuously. Remove the pith and julienne. Put in a hot sauté pan with white wine and cook three minutes. Add cream and bring to a boil. Remove from heat and put in a blender. Heat one cup of the mixture with a pat of butter on a small sauté pan and store the rest.
Saute bacon with a touch of the vegetable oil, then add white onion and 1 tablespoon garlic. Remove from pan and mix with plantain. Put red onion into that pan. Sweat the onions by adding 1 tablespoon garlic and extra virgin olive oil. Remove and put shrimp into the pan with 1 tablespoon garlic and 1 tablespoon butter. Cook on medium-high until pink. Season with complete seasoning (garlic, oregano, onion powder, salt, and pepper).
To plate: Put a mound of the bacon-plantain mixture in the center of the plate. Top with shrimp and drizzle with red sauce.