Breakfast
Bolón de Verde
The Quirky Foodster Team
Ingredients
- 4 (about 800g / 1.75 lb) Green plantains, peeled and cut into chunks
- 60g (4 tbsp) Butter or oil for frying plantains
- 150g (1 cup) Grated queso fresco or mozzarella
- 100g (3.5 oz) (optional) Chicharrón (pork cracklings), finely chopped
- 1 tsp Salt
- 1/2 tsp Ground cumin
- 2 tbsp Oil, for shaping/frying bolón exterior
Method
- Boil the plantain chunks in salted water for 20-25 minutes until very soft.
- Drain well and mash the plantains while hot with butter, salt and cumin until a smooth, cohesive dough forms.
- Divide the mash into 4-6 portions. Flatten each in your palm, place a spoonful of grated cheese or chicharrón in the centre, and fold the dough around the filling, shaping into a ball.
- Lightly oil your hands and roll each bolón smooth. Optionally pan-fry each ball for 2-3 minutes, turning, until the exterior is lightly golden and crisp.
- Serve warm, traditionally alongside a fried egg, coffee, and a slice of queso fresco.
Introduction: Bolón de verde is a beloved breakfast staple of coastal Ecuador (the Costa region), made from mashed green plantains formed into a ball and typically filled with cheese or pork cracklings (chicharrón).
Cultural Background: Bolón de verde is a beloved breakfast staple of coastal Ecuador (the Costa region), made from mashed green plantains formed into a ball and typically filled with cheese or pork cracklings (chicharrón). It is sold everywhere from home kitchens to roadside stalls in Guayaquil and Manabí, usually served alongside coffee and a fried egg to start the day.
Tips: Work with the plantain mash while still hot — it firms up and becomes difficult to shape once cool. Wetting your hands with a little oil prevents sticking.
Variations: Bolón de verde can be filled with shrimp ceviche, refried beans, or made plain and served as a side. A vegan version omits cheese and chicharrón, filling instead with sautéed mushrooms. Omit chicharrón; fill with cheese only or sautéed mushrooms and onions for a fully vegetarian version.
Storage: Store shaped, unfried bolones in the fridge for up to 2 days, wrapped in cling film.
Reheating: Reheat in a lightly oiled pan over medium heat for 4-5 minutes per side, or in an air fryer at 180°C (350°F) for 8 minutes.
Nutrition: Approx. 320 kcal, 8g protein, 14g fat, 44g carbohydrates per bolón (with cheese filling).
FAQs:
Q: Can I use ripe plantains instead?
A: No — bolón specifically uses green (unripe) plantains for a starchy, savoury dough; ripe plantains are used in sweet dishes instead.
Q: Is this the same as a tostón?
A: No, tostones are twice-fried plantain discs; bolón is a mashed, shaped and filled ball, closer in texture to a dumpling.
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