Ecuadorean recipe
How to make Bolón de verde
The coast
A ball about the size of a fist, made of green plantain that is cooked, mashed and kneaded with cheese or crispy pork, then fried until golden. On the coast it is a very common breakfast, served with black coffee.
Ingredients
- 3 large green (unripe) plantains
- 150 g crumbly white cheese, such as feta or queso fresco, crumbled
- 2 tablespoons butter
- Salt
- Vegetable oil for frying
- Fried eggs and coffee, to serve (optional)
Method
- Peel the plantains: cut off both ends, slit the skin along its length and pull it away. Cut each plantain into 4 pieces.
- Boil the pieces in salted water for 20 to 25 minutes, until soft. Drain.
- While they are still hot, mash them well with the butter and a pinch of salt. Take care, as the plantain is very hot.
- Mix in the cheese, then shape the mixture with your hands into 4 firm balls.
- Heat 2 cm of oil in a frying pan and fry the balls, turning them, for 5 to 8 minutes, until golden all over. Drain on kitchen paper and serve warm.
Made it at home? Tick it off and it goes into your kitchen passport.
Guinness World Records recognised a giant bolón of 292 kg, made in New York.
Take the trip to Ecuador
