“Okay, so basically, ummm, una bola de verde is a platano ball, but you will put meat or vegetables or chicken or whatever you want inside of it. Ummm you can put, you can make it in like bola form which is, like, you put it in soup, ummmm, or you can, like, fry it, and it’s an empanada de verde. So good. So good.”
This traditional Ecuadorian meal is quite mouthwatering. It translates directly into “Ball of Green” or “Empanada of Green” depending on which form you use. For the bola or ball form, you take a green plantain or platano, as it’s called in Spanish, chop it up, and flatten the pieces. Once they’ve been flattened, you take ground meat or vegetables, put it on top of the flattened plantains, and wrap the plantains around the filling, rolling it into a ball. Then, you deep fry the filled plantain balls until crispy. The other method is to flatten the whole plantain, put the filling on top, and then fold the plantain over itself, creating a whole moon shape. Then, you put this in the oven and bake it, turning it into an empanada.
Plantains are an Ecuadorian staple. Because they grow so easily in Ecuador’s climate, the country has an abundance of them, and they make hundreds of recipes using plantains. However, most people use them when their still green. The greener the plantain, the less sweet. Sometimes, if people want the dish to be sweeter, they’ll wait for the plantain to ripen longer, and they’ll use it once it’s yellow or blackening.