Estimated Nutrition (whole recipe, rough)
Counts 9 of 15 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Peanut | 1 oz (28g) | 161 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dolphin Fish | not in our table | 0 |
| Seed | not in our table | 0 |
| Plantain | not in our table | 0 |
| Leaf | not in our table | 0 |
| Water | not in our table | 0 |
| Annatto | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound of dolphin fish or yellow fin tuna.
- 1 small tomato, peeled & w/o seeds.
- 2 garlic.
- 2 small red onions.
- 1 small green pepper.
- Plantain leafs for rolling.
- 3 cups water.
- 1/2 broth cube.
- 1/2 pound peanut paste or peanut butter mixed with water
- 4 green plantains "rallados".
- 4 tbsp. achiote (annatto).
- Salt. Pepper, Cumin.
- Ajinomoto (monosodic glutamate)
Directions
Make a refrito with the annatto, tomato, green peppers, onions and garlic, spice it with salt, pepper, Ajinomoto, cumin and broth cube. After some minutes put the fish cut in pieces and the peanut. Cook for 15 minutes.
"Ralle?" the plantains, cook them in a pot with water and salt. Stir frequently so it doesn't stick to the pot. When this mass becomes brownish, take it out of the fire. Clean the leafs with a wet cloth. Put some plantain paste in a leaf and in the center add some of the fish/ peanut and close. Cook the bollos in a steam pot for some 25 minutes.
Category:Ecuadorian Recipes
Category:Ecuadorian Meat Dishes