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 ½ 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.