Fufu, or foo-foo, comes from the Caribbean and is a dish of pounded plaintain or ground rice, although I have also seen it made with sweet potatoes and even cassava. I prefer a coarser version, spiced with jerk seasoning and served in vegetable shells – a more sophisticated presentation!
Heat the remaining oil in a frying pan, add the bacon and
Fill the potato shells with the fufu. Mix the breadcrumbs with the parsley and coriander. Pour the melted butter over the potatoes and scatter the herb breadcrumbs on top. Place in the oven for 10 minutes to form a golden crust.