Bolón de Verde
Bolón de Verde (boh-LOHN deh VEHR-deh)
Green Plantain Dumpling
A large, golden ball of mashed green plantain mixed with cheese or chicharrón, fried until crusty outside and soft inside — Ecuador's beloved breakfast staple.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Boil green plantains in salted water until tender, about 20 min. Drain.
-
2
Mash plantains while hot with butter until smooth but still slightly chunky.
-
3
Mix in crumbled cheese. Season with salt.
-
4
Form into large balls (about 8cm diameter), pressing firmly.
-
5
Fry in hot oil until golden and crusty on all sides, about 4-5 min.
-
6
Serve hot with aji criollo and coffee.
Did You Know?
The bolón is so important to Guayaquil breakfast culture that many consider a morning without one incomplete.
Chef's Notes
Equipment Tips
- large pot
- potato masher
- deep skillet
Garnishing
aji criollo
Accompaniments
fried egg, coffee, fruit juice
The Story Behind Bolón de Verde
Bolón de verde emerged from the Afro-Ecuadorian communities of the coastal lowlands, where green plantain replaced bread as the primary starch. The technique of boiling, mashing, and frying plantain creates a unique texture impossible to achieve any other way. It became Guayaquil's signature breakfast item.
More Ecuadorian Dishes
Medium
📜 Story
Arroz con Menestra y Carne
Rice with Lentil Stew and Grilled Beef
Lunch
Easy
📜 Story
Caldo de Gallina
Hen Broth Soup
Lunch, especially when feeling unwell
Easy
📜 Story
Ceviche Ecuatoriano
Ecuadorian Shrimp Ceviche
Lunch, especially weekends
Easy
📜 Story
Churrasco Ecuatoriano
Ecuadorian Grilled Steak Plate
Lunch or dinner
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!