Dish

Ñachi

Ñachi is made by boiling green plantains until they are soft and then mashing them with cheese. The mixture is then formed into small balls and fried until crispy. The result is a crispy and savory ball that is soft and cheesy on the inside.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Snack

Origins and history

Ñachi is believed to have originated in the coastal region of Ecuador. It is a popular dish during festivals and celebrations.

Dietary considerations

Ñachi is gluten-free and can be made dairy-free by using a vegan cheese substitute.

Variations

There are many variations of Ñachi, including versions that are filled with meat or seafood. Some versions also include spices or herbs for added flavor.

Presentation and garnishing

Ñachi can be presented on a plate or in a basket. It is often garnished with fresh herbs or a sprinkle of salt.

Tips & Tricks

To achieve the perfect texture, be sure to use green plantains that are not yet ripe. Ripe plantains will not hold their shape when boiled and mashed.