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Another typical dish of Ecuador is the so called “Bolon de Verde”. The dish’s main ingredient is “verde” or as they call it here in America “plantain”. This plantain is very similar to the banana, but contrary to the general belief does not come from the same plant. In other words plantains are not simply non-ripe bananas, but are another fruit altogether. In fact, I’m reluctant to call it a fruit since its main difference from the banana is that plantains are savory. Also, they are green on the outside and are not soft when peeled. I guess they are more like a potato in terms of texture…
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In any event, Ecuador is one of the main producers of these tropical delicacies. Most dishes originated in our region have plantains as one of their ingredients. There are “patacones” (fried plantains), “chifles” (plantain chips), caldo de bola (a soup that contains plantain), and many others. The “bolon de verde”, however, holds a special place in my heart. In my immediate family they are not particularly popular, therefore whenever I can get my hands close to a good one of these I can’t contain myself!!!!
In Guayaquil, my hometown, there is a particular place where they make it early in the mornings and you can get them just out of the oven. I love to complement them with a hot cup of black coffee as a very South American breakfast. I hope you enjoy them too. Here goes the recipe:
RECIPE
(for two medium balls)
2 plantains
¼ cup of grated cheese (one that melts well. I used a mix of mozzarella and cheddar)
¼ cup of cut fried bacon (I used ham to make it litter)
1 tbs. butter (or more, to taste)
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First, boil the peeled plantains in salted water for 15 min. or until they are tender (just like you would cook potatoes to make mashed potatoes). When they are ready, drain the water out and mash the plantains. Make sure you do this while they are still warm, or else they would turn black. Also, don’t mind if they do not form a uniform paste, like potatoes do. If little pieces of plantain remain un- mashed it is OK… Add butter, cheese and ham. Mix well.
Form balls the size of a tennis ball, making sure everything sticks together. Make sure you don’t let the plantains cool completely and add more butter if necessary.
Bake at 350˚ for half an hour or until a little golden on the outside. Serve immediately.
NOTE: You can make these ahead and freeze them. When ready to serve, just add a little time for thawing or bake a little longer.
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In Guayaquil, my hometown, there is a particular place where they make it early in the mornings and you can get them just out of the oven. I love to complement them with a hot cup of black coffee as a very South American breakfast. I hope you enjoy them too. Here goes the recipe:
RECIPE
(for two medium balls)
2 plantains
¼ cup of grated cheese (one that melts well. I used a mix of mozzarella and cheddar)
¼ cup of cut fried bacon (I used ham to make it litter)
1 tbs. butter (or more, to taste)
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First, boil the peeled plantains in salted water for 15 min. or until they are tender (just like you would cook potatoes to make mashed potatoes). When they are ready, drain the water out and mash the plantains. Make sure you do this while they are still warm, or else they would turn black. Also, don’t mind if they do not form a uniform paste, like potatoes do. If little pieces of plantain remain un- mashed it is OK… Add butter, cheese and ham. Mix well.Form balls the size of a tennis ball, making sure everything sticks together. Make sure you don’t let the plantains cool completely and add more butter if necessary.
Bake at 350˚ for half an hour or until a little golden on the outside. Serve immediately.
NOTE: You can make these ahead and freeze them. When ready to serve, just add a little time for thawing or bake a little longer.
