- 4 ripe green plantains
- ½ cup of milk
- 2 tablespoons of butter
- 1 ½ pound of ground meat
- ½ green pepper
- 1 onion
- 2 tablespoons of oil
- Salt and pepper to taste
- Tarragon and basil to taste
- Grated cheese (preferably gouda or emmental)
- 1 bunch of parsley
Wash and peel the green plantains, cut them into pieces, and boil them in salted water. While they soften, start the other preparations.
Season the ground meat with salt and pepper. Cut the onion and the bell pepper into cubes. You can also add garlic and other spices to your liking.
In a pot, heat a little oil and then add the meat. When it starts to change color, add the bell pepper and onion. Stir well to integrate all the ingredients.
Let it cook over medium heat until the ground meat releases its juice, avoiding it becoming too dry.
You can add tomato sauce to this preparation if you like, but it should not be too juicy or it will affect the final consistency of the dish. When it's ready, set it aside.
Once the boiled bananas are soft, prepare a fufu. To make it smoother, add milk and butter to your taste.
The fufú should be firm; be careful not to use too much milk. It's best to add it gradually, just to use what is necessary.
Place a portion of this purée in a heat-resistant dish, flatten it out to make it even, and add a layer of ground meat.
Cover it with a second layer of fufú and on top of this place the grated gouda cheese, with a touch of tarragon and basil.
Bake it in the oven for 10 minutes at a high temperature so that it receives heat from above for the cheese to gratin.
The Fufú stuffed with picadillo is a dish that is eaten hot, although many may also enjoy it cold. It can serve as an appetizer or as a main dish.
Enjoy your meal!