4 green bananas
3 c. chicken stock or water
1/4 lb. bacon
3 tbsp. olive oil
3 to 4 garlic cloves (minced)
Salt, freshly black pepper to taste

Peel bananas. Cut into 1/2 inch slices. Boil bananas in chicken stock 10 to 15 minutes or until very tender. Drain, reserving liquid.

Meanwhile, cut bacon into 1/4 inch pieces. Heat 1 tablespoon olive oil in skillet and fry bacon until crisp. Discard fat and transfer bacon with slotted spoon to paper towel to drain. Add remaining 2 tablespoons olive oil to pan. Add garlic and cook over medium heat until fragrant but not brown. Add boiled bananas and bacon to pan and mash with potato masher or pestle, adding stock as necessary to produce a thick puree. Season to taste with salt and pepper. Cook until heated. Serve fufu as a starchy side dish to meats or seafoods. (You can also form it into balls and use them as dumplings in soup.) Serves 4.