Technique
Ecuadorian Sweet Plantain Pudding Recipe (Chucula)
Among Amazonian communities in northeastern Ecuador, chucula is a staple food. At its most basic it is simply ripe bananas mixed with water, a few spices, and a sweetener such as panela or honey. It’s simple to prepare, just boiled in a pot, and can then be eaten either warm or cold.
“Why Virgilio Martínez Wants You to Rethink Latin American Food .”
This recipe, which is adapted from The Latin American Cookbook by Virgilio Martínez (© 2021 Phaidon Press) is a variation from other parts of the country where milk usually replaces the water, yielding a richer consistency akin to a smoothie.
Ingredients
- 4 very ripe plantains, peeled and sliced (about 1 lb. 2 oz.)
- 2 cups whole milk
- 4 cinnamon sticks
- 2 cloves
- 1 tsp. vanilla extract
- 2 tbsp. sugar
Instructions
- To a small pot over medium-high heat, add the plantains and enough cool water to cover. Bring to a boil and cook until the fruit is very soft, 10–15 minutes. Drain, discarding the cooking liquid, then using a potato masher or fork, mash to a fine purée.
- Meanwhile, to a small pot, add the milk, cinnamon, cloves, and vanilla. Bring to a boil over medium heat, then stir in the reserved plantain purée and sugar. Continue cooking, stirring frequently, until thickened and bubbling, about 15 minutes. Remove from heat; remove and discard the spices. Cool slightly, then transfer to serving bowls or coups and serve warm or cover loosely with plastic wrap, refrigerate, and serve chilled.
Key facts
- Who: Jimena Agois Among Amazonian · Virgilio Martínez
- Figures: 1 lb
