Bolon - Ecuadorian Plantain Ball

Plantains are a common ingredient in Ecuadorian cooking. Bolon is often served as a breakfast dish with a side of stew. Bolon also pairs well with Ecuadorian Mayo.When I was in Ecuador, I had Bolon at breakfast, lunch, and dinner because it is so good and is delicious any time of day. Bolon is a term for ball, named for its shape. Often, the bolon was the size of a softball. I made this version the size of a golf ball.

Bolon is frequently made with green plantains. Plantains are similar to bananas but must be cooked because plantains are quite starchy. When I made this recipe, I used ripe plantains because ripe plantains are easier to find in Chicago than green plantains. Green plantains are harder to peel, require more cooking time, and are not as sweet. Either green or ripe plantains work for this dish, just adjust the initial cooking time. The ingredients that you mix into the mashed plantains can easily be adjusted to your taste. It is common to use pork and queso fresco cheese, but other meats or cheeses could work well. Cumin and chili powder are standard; cilantro, onions, or tomato could be nice additions. 

Bolon 

• 4 plantains
• 4-6 Tbsp. butter
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 cup queso fresco, chopped
• 1 cup cooked bacon, chopped

Peel the plantains and cut into one-inch chunks. Heat the butter in a skillet. Cook the plantain chunks for 10 to 20 minutes for ripe plantains or 30 to 40 minutes for green plantains. Turn over plantain chunks occasionally. Sprinkle the cooked plantains with chili powder and cumin. Transfer plantains to a bowl and mash to obtain a chunky dough. Add in the chopped bacon and cheese. Form into balls and place on a greased baking pan. Bake at 350 for 15 to 30 minutes, depending on size of the ball, turning halfway through. Enjoy!