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Ecuadorian Plantain Mash (Tigrillo)

Breakfast is my favorite meal of the day. There's the option of both sweet or savory dishes that satisfy whatever mood you wake up in. Back home in Ecuador, my breakfasts tended to gravitate more towards the savory side, and my preferred way to start the day was (and still is) with a good serving of tigrillo, a green plantain mash, which I love to serve with a fried egg on top. 

Tigrillo is a great one-person meal, as one green plantain equals one serving. It is also a one pot meal; the same pot you use to initially boil the plantain is the same pot you use to finish cooking the dish. To give tigrillo its creamy consistency, all you need to do is stir in some of the water used to boil the plantain. The starches in the water enable the plantain to achieve this cohesive consistency, similar to semi-lumpy mashed potatoes. Stir in some crumbled queso while its cooking and you find yourself in breakfast heaven.

Tigrillo: Ecuadorian Plantain Mash

  • 2-3 cups water
  • 1 large green plantain
  • 1 tablespoon butter
  • 1/2-1 cup of reserved water from where plantain was cooking
  • 2 ounces of crumbled queso fresco
  • salt, to taste

Click here for the full recipe.

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