Did you know that the Coastal region is famous for its gastronomy based on green plantains? Below are some of our favorite variations for you to try at home. The best part? They’re pretty simple, you’ll only need a few ingredients, and they are amaaaazing.
Learn how to cook with green plantain!
Plantain chips. In the coast you will usually find locals enjoying chifles with ceviches and a beer. They can also be served as entrees with ají or other sauces.
Chifles serve as wonderful snacks!
- green plantain
- frying oil
- Optional: garlic
- Peal the plantain
- Cut the plantain in long and thin slices
- Warm up the oil in a frying pan or a large pot until the temperature is between 375 F- 400 F. Use enough oil so that the slices are completely covered when being fried
- Add the slices onto the oil, be careful not to fry too many at the same time, since they will stick together
- Wait until they are golden brown
- Take out the chifles from the oil and place them on a dish on top of a paper towel. With another paper towel take of the excess grease.
- Sprinkle salt to taste
*You can serve chifles with ají (hot sauce) or a dipping sauce you like!
Little bites based on flattened slices of green plantain. Patacones are usually served as a side or an appetizer, and they are accompanied by ají.
Prepare patacones and serve them as an appetizer when you have friends over!
- Green plantains (one plantain is usually 4-5 patacones)
- Frying oil
*You can serve your patacones with ají (hot sauce) or cheese slices
- Cut both ends of the plantains
- Cut the plantains in slices (they should be about 1 inch each)
- Preheat the pan at 325ºF with oil
- Once the oil is hot, place the plantains into the pan (make sure the oil covers them completely)
- Leave the slices on the pan for 3-4 min (you can do this part in batches so that they don’t stick together)
- Take the slices out of the pan
- Smash each piece until it is flat. You can do this using a Tortilla press, the bottom of a small plate, or even your hand
- Raise the temp of the oil to 375ºF and leave the slices on the pan for 3-4 more min (you can do this in batches)
- Once they are golden brown take them out and drain the excess grease using paper towels
- Sprinkle salt or garlic salt for more taste
Now they’re ready to serve!
BOLÓN DE VERDE
Typical breakfast in the Coast! Sometimes they’re prepared with chicharron (pork) but mostly they consist of green plantains and cheese.
Prepare this mouthwatering breakfast at home! (This recipe does not use pork)
- 3 green plantains
- 3-4 teaspoons of butter
- 1 cup of shredded cheese (here we use Queso Fresco but you can also use Mozzarella)
- 1 teaspoon of cumin
- In a pot with water and salt, place pieces of green plantain and cook them at a medium-low temperature for 30 min approx.
- Once they’re a bit bland and golden, take them out an place them on a recipient
- Sprinkle the plantain with cumin
- Mash the plantains by hand or with a mortar until you get a kind of dough
- Add a little more salt and continue mashing
- Once it is doughy start giving it a round shape of the size you like
- Add the shredded cheese through a little hole so that it melts inside the bolón
- Heat up a pan with oil and fry the bolón until it is golden brown
- Take off the excess grease with paper towels
Here we like to serve it with fried eggs and a cup of coffee!
*there is another version of bolón that is not fried, after step 5 just mix the cheese with the plantain and serve.(Although we kinda love and recommend the crunchy crust!)
This is Ecuador recommends:
If you visit Tonchigue try “La Casa de Francesca” where they serve bolones with shrimp and garlic!