With the Ecuadorean small Cooking Course you will submerge yourself in one of the gastronomic cultures more culinary diversity
The recipes of Ecuadorean cuisine has evolved through history thanks to the blending of cultures that has characterized the history of Ecaudor. Ecuadorean cuisine is the initial melting of the culinary tradition of ancient Ecuador with Spanish cuisine in the variant most strongly influenced by the Moorish presence in the Iberian Peninsula , with a significant contribution other mainly European origins. In the course of Ecuadorean Cuisine discover new ingredients native of Ecuador, such as plantain Bananas and yuca.
Do not let escape is a great opportunity to open up a new world of flavors that are delighting the palates, from the comfort of your home.
This is our collection of delicious Latin American plantain recipes, made green plantains (verdes). Plantains are often mistaken with bananas, and while they’re part of the banana family, they are very different. The main difference is that they must be cooked before being eaten; this is due to the fact that they are starchier than bananas. Plantains are a must-have ingredient for many popular Latin American dishes and can be used in both savory and sweet recipes.
Empanadas de verde con queso /Green plantain empanadas with cheese filling
Empanada dough made from green plantain dough and stuffed with cheese and onions.Chifles
Chifles, plantain Banana chips
Chifles, also known as mariquitas, chicharitas, platanutres or plataninas, are thin fried green plantain/banana chips.
Patacones, also known as tostones, are a popular Latin American appetizer or side dish of thick green plantain chips.
Bolones de Verde
Bolones de verde are Ecuadorian green plantain dumplings stuffed with cheese, chorizo or chicharrones and fried until crispy.
Tigrillo or Majado or mashed green plantain
Majado de verde is a green plantain mash made with green plantains, onions, garlic, and achiote. Majado is served with fried eggs and cheese slices.