👨‍🍳 Instruktioner

1. 1

   Peel the green plantains and cut them into chunks. Boil in salted water until tender, about 20-25 minutes. Drain well.

   ⏱️ 25 minutes
2. 2

   Mash the boiled plantains until smooth. Gradually add achiote oil, salt, and pepper, mixing until well combined to form a dough. If the dough is too dry, add a little water.

   💡 Proffstips: Ensure the plantain dough is smooth and pliable.
3. 3

   In a separate pan, sauté the chopped onion, garlic, and bell pepper in a little achiote oil until softened. Add the flaked fish (if using cooked) or raw fish, cilantro, salt, and pepper. Cook until the fish is done and the mixture is well seasoned. If using raw fish, ensure it's cooked through.

   ⏱️ 10 minutes
4. 4

   Lay out an achira or banana leaf. Place a portion of the plantain dough in the center and flatten it into a disc. Spoon some of the fish filling onto the center of the dough.

   💡 Proffstips: You can also form a ball of dough, flatten it in your hand, place filling, and then re-form into a ball or oval.
5. 5

   Carefully wrap the dough around the filling, enclosing it completely. Fold the leaf to create a neat package, securing with kitchen twine if necessary.

   💡 Proffstips: Ensure the filling is completely sealed within the plantain dough.
6. 6

   Steam the wrapped bollos in a steamer basket over boiling water for about 30 minutes, or until the plantain is cooked through and firm.

   ⏱️ 30 minutes
7. 7

   Let the bollos rest for a few minutes before unwrapping and serving hot.

   💡 Proffstips: Serve with aji (Ecuadorian hot sauce) or a fresh salsa.