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Bollo de Verde Relleno de Atún
A popular coastal Ecuadorian dish, this bollo features mashed green plantains filled with a flavorful tuna and vegetable mixture, then steamed in banana leaves.
🧂 Ingrédients
- 4 large Green plantains(peeled)
- 1 can (5 oz) Tuna in water(drained)
- 1/2 medium Red onion(finely chopped)
- 1/4 cup Bell pepper (red or green)(finely chopped)
- 1/2 medium Tomato(seeded and finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Cilantro(chopped)
- 2 tbsp Achiote (annatto) oil
- 1 tbsp Lime juice
- to taste Salt
- to taste Black pepper
- 4-6 large Banana leaves(wilted)
👨🍳 Instructions
- 1
Cut the peeled green plantains into chunks. Boil them in salted water until very tender, about 20-25 minutes. Drain well.
- 2
While plantains boil, prepare the filling. In a bowl, combine the drained tuna, chopped red onion, bell pepper, tomato, minced garlic, chopped cilantro, lime juice, salt, and pepper. Mix well.
- 3
Mash the boiled plantains until smooth. Add the achiote oil and a pinch of salt, mixing until well combined and the dough is pliable.
💡 Conseils de pro: If the dough is too dry, add a tablespoon of water or plantain cooking liquid. - 4
Prepare the banana leaves by wilting them over an open flame or in hot water to make them pliable. Cut into manageable squares.
- 5
Take a portion of the plantain dough and flatten it in your hand or on a piece of plastic wrap. Place a generous spoonful of the tuna filling in the center.
💡 Conseils de pro: Don't overfill, or the bollo might burst. - 6
Enclose the filling with the plantain dough, forming a neat oval or rectangular shape. Wrap each bollo tightly in a wilted banana leaf, securing with kitchen twine if necessary.
- 7
Steam the wrapped bollos in a large pot with about 2 inches of water over medium-high heat for about 20-25 minutes, or until the plantain dough is cooked through.
💡 Conseils de pro: Make sure the water does not evaporate completely during steaming. - 8
Carefully unwrap the bollos and serve hot.
💡 Conseils de pro: Serve with a side of aji (Ecuadorian hot sauce) or a simple salad.
💡 Conseils de pro
- ✓Use ripe but firm green plantains for the best texture.
- ✓Wilt the banana leaves properly to avoid tearing.
- ✓Adjust the seasoning of the tuna filling to your liking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute the tuna with cooked shrimp or a mixture of vegetables.
- Add a tablespoon of peanut butter to the filling for a richer flavor.