platos tipicos de la costa
Manabita banana mash
Majado de verde is a typical dish from the coast of Ecuador, of Montuvian origin from the banana growing areas.[1] In its basic form it is the cooked green banana, crushed (hence the name majado) and depending on the province, it is accompanied with chicharrón and steak (Guayaquil), with peanut sauce in Manabí, in Zaruma, province of El Oro it exists a native dish called Tigrillo,[2] which is more elaborate and could be the "father" dish of majado de verde.
https://www.google.com/urlsa=t&source=web&rct=j&opi=89978449&url=https://es.wikipedia.org/wiki/Majado_de_verde&ved=2ahUKEwjV5ICzgfuIAxUjmbAFHXncBusQFnoECEgQAQ&usg=AOvVaw2enBlVChGt-o_Jcvpd6NvP
Ingredients
10 units of green banana
1 grated paiteña onion
1 chopped paiteña onion
1 clove garlic
1 white onion chopped
1/2 pound ground peanuts
1 lb fish
1 lb pork
Creole tied for boiling
c/n Condiments
c/n hazelnut butter
Preparation
We will cook the pork in enough water together with the Creole bundle. (Criollo tied) is a tied made up of herbs such as cilantro, celery, garlic, bay leaves and other plants that add flavor and aroma to our boiled dish. We will grate the bananas together with the onion
In the hazelnut butter, sauté the chopped onions and garlic, we can add annatto to give some color to our mixture
Add the sauce to the bananas. Then when the pork is almost ready we will use the water for our mixture, it should be a manageable mixture. Add the seasonings of your choice, salt and pepper.
Cut the fish into not very small pieces, just like the pork, mix everything, oil the mold or whatever you can use for the oven. Preheated oven 200g we leave it for around 15 to 20 minutes depending on the quality of the oven but try not to leave it for too long as the mixture will dry out and the taste is for it to be soft. The banana cooks quickly, you can chop the cake with a knife and test if it is not raw.
https://cookpad.com/ec/recetas/12002472-majada-de-platano-manabita
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