Jujú are green plantain and cheese balls that are popular in El Chocó department of Colombia, which is located in the Pacific region of the country. El Chocó is the only department that borders both the Pacific and Atlantic Oceans.
Green plantains, or plátanos verdes, have green skin and are not sweet. When making Jujú, boiled green plantains are mashed with their own starchy cooking liquid, along with butter, fresh cheese and salt, then fried until crispy. It can be served as a side dish, appetizer or snack.
(24 small balls)
- 4 green plantains, peeled and cut into thirds
- 2 tablespoons unsalted butter
- 6 ounces queso fresco or feta cheese, crumbled
- Salt to taste
- vegetable oil for frying
- Put the plantains in a large pot and cover with cold water. Bring the water to a boil and cook the plantains on medium heat until soft, about 20 minutes.
- Transfer the cooked plantains to a large bowl. Reserve the water.
- With a potato masher, begin mashing the plantains, and while they are still hot, add the unsalted butter. Season with salt.
- Gradually add up to 1/2 cup of the cooking liquid to the plantains, mashing, until the mixture achieves a pureed consistency. Add the cheese and mix well. Shape the mixture into small balls.
- Heat the oil over high heat, add the jujú and fry them until they are golden and crispy.
- Transfer to plate lined with paper towels and serve immediately.