Want to cook some traditional Ecuadorean food for your friends and family? One of the easier things to make is Ecuadorean breakfast – simple and fast. Tigrillo is a wild animal in the cat family…and a delicious Ecuadorean specialty typical of the coast. Here’s how to make it.
Ingredients for tigrillo for two people*
– 2 eggs huevos (huevos)
– 2 unripe plaintains (verde)**
-4 ounces of fresh local cheese (queso fresco)
– Fresh parsley (perejil), chopped fine.
– Butter (or vegetable oil)
– Salt and pepper to taste
*This recipe is really easy to cook for large groups, just use about 2 eggs, 1 plaintain and ~2 oz of cheese per person.
**Note: if you’re cooking this in the US or Canada and can’t find the unripe plaintains, you can substitute bananas, it turns out yummy still, just a little different and somewhat sweet. And of course, no need to boil them.
- Peel and boil the plaintains until soft, about 15 minutes.
- Mash the plaintains using a fork, leaving it somewhat rough, so you don’t end up with banana paste.
- Melt the butter or oil in a skillet on medium heat and saute the plaintains a couple minutes.
- Crack the eggs in a separate bowl and whisk together the whites and the yolks. Stir the eggs into the plaintains and stir until the eggs scramble.
- Mix in the queso fresco until the cheese is warm.
- Turn off the heat, mix in the chopped parsley, and serve immediately (do not cook the parsley).
- For a full Ecuadorean breakfast, serve with coffee, fresh juice (I love papaya or naranjilla!), and toast.