Bolon de verde may be the most filling breakfast you’ll ever eat.
I have gained a little bit of weight in Ecuador, but I have done it without any regrets as I have discovered some fantastic food here. Perhaps I went a bit too far with the 48 hour eating binge of fast food in Cuenca, but hey you only live once.
Bolon de verde was one of the dishes I featured in the Original Fast Food in Cuenca video, there it is usually eating late afternoon with a cup of coffee. You can choose the cheese only version, or my favourite – a bolon de verde with cheese AND pork.
Who could say no to pork?
But here in Canoa bolon de verde is mostly eaten for breakfast. I have had it a few times and believe me the baseball size of fried cheesy plantain will keep you full for most of the day. And as Canoa is such a small town of 3000, I have made friends quite quickly who are kind enough to show me how to make traditional Ecuadorian food.
Today we made bolon de verde and I learned that it doesn’t always have to be deep fried or pan fried, many people skip the final phase to eat it at home. But fried queso fresco tastes amazing so I asked them to show me the original deep fried version.
Watch the bolon de verde video (and subscribe please!) to see how to make it:
- 5 plantains
- ¾ cup queso fresco
- 1 tbsp salt
- oil to fry
- Peel and chop the plantains, boil for ten minutes or until soft and mash.
- Crumble in fresh cheese and mold into balls the size of a baseball.
- They are ready to eat or you can either pan-fry in oil or deep fry until golden.