Bolones de Verde are made out of mashed green plantain dough, filled with cheese, bacon, chicharrón and other toppings. There are many versions of this recipe across Caribbean and South American countries, and it is believed to be an adaptation of West African Fufu, an essential food that was brought to the Americas by enslaved populations who adapted it to local cuisines. The recipe presented here is the Ecuadorian version, where Bolones are commonly enjoyed at breakfast or tea time, usually with a hot cup of coffee.
Ready in 30 minutes – Makes 6 Bolones
To make this recipe you’ll need:
- 4 green plantains
- 2 tbsp unsalted butter
- 1 tsp powdered garlic
- 1 tsp salt
- 1/4 cup or more shredded mozzarella cheese
- 5 strips of bacon
- 2 cups frying oil
Start with the bacon, in a frying pan on medium heat, cook bacon strips until crisp. Set them aside to cool and crush them into small pieces.
Place a pot full of water to boil. Peel and cut the plantains into 1 inch pieces. Place the cut plantain in the boiling water and cook for 5 – 10 minutes or until soft. Drain water and place plantain pieces back in the pot. Add the butter and the spices and mash the plantain to a soft consistency. Add the bacon pieces and mix well. While the plantain is still warm (be careful not to get burned), grab a handful of the mashed plantain and flatten it on the palm of your hand. Place some cheese in the center and close your hand to seal the dough (add more plantain if needed). Press the ball tightly to make sure that it does not fall apart.
In a medium size pot place 2 cups of frying oil to heat up on medium heat. When the oil is hot place the Bolones in the pot and fry them for about 2-4 minutes turning them from side to side so that they brown evenly on every side.
Enjoy it with a hot up of coffee!
- You can skip the bacon and just fill the Bolones with cheese, or leave them plain.
- Prepare them the night before, but don’t fry them. Place them in the fridge covered overnight and fry them in the morning to enjoy for breakfast.
- Take it to another level and smear some Lime Cilantro Vinaigrette (see recipe here) on it.