Dish

Bolón de verde

Bolon de verde

Bolón de verde is made by mashing green plantains together with cheese and pork rinds. The mixture is then formed into balls and fried until they are crispy. The balls are then served hot with a side of avocado and tomato salsa. Bolón de verde is a great source of carbohydrates and protein, making it a filling and satisfying meal. It is also a good source of vitamins and minerals, including vitamin C and potassium.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Breakfast

Origins and history

Bolón de verde has been a popular dish in Ecuador for centuries. It was originally a peasant dish, made with whatever ingredients were available. The dish was often served as a main course for lunch or dinner. Today, Bolón de verde is still a popular dish in Ecuador and is often served as a street food.

Dietary considerations

Not suitable for vegetarians or those with pork allergies. May contain dairy products.

Variations

Variations of Bolón de verde include adding other meats, such as chicken or beef, for extra flavor. Some recipes also call for the addition of onions or peppers. Bolón de verde can also be made with sweet plantains instead of green plantains for a sweeter flavor.

Presentation and garnishing

Bolón de verde is typically served on a plate or in a bowl. It can be garnished with chopped herbs or a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make Bolón de verde spicier, add more hot sauce or peppers. For a healthier version, use less cheese and pork rinds. You can also add other vegetables, such as corn or peas, to the dish for added nutrition.