Aborrajados
Beignets de banane plantain mûre farcis de fromage et de pâte de goyave — sucrés et salés.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Fry the plantain
Peel the ripe plantains and cut each one into 4 thick slanted pieces. Heat the oil in a deep pan to 170°C (340°F) and fry the pieces for about 4 minutes, turning once, until golden and soft all the way through. Lift out and drain on paper towels.
- 3 ripe plantains
- 750ml oil, for frying
✅ C'est prêt quand : pieces are golden outside and soft enough to flatten easily
Flatten and fill
While the plantain pieces are still warm, place each one between two sheets of baking paper and press flat to about 5 mm thick. Lay cheese and guava paste on half of the pieces, then cover each with another flattened piece and press the edges together to seal.
- all 12 fried plantain pieces fried plantain pieces (from step 1)
- 200g queso fresco or mozzarella
- 150g guava paste
✅ C'est prêt quand : pieces are flattened, filled and the edges are pressed shut
Make the batter
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Batter and fry
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Serve
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Fry the plantain
Peel the ripe plantains and cut each one into 4 thick slanted pieces. Heat the oil in a deep pan to 170°C (340°F) and fry the pieces for about 4 minutes, turning once, until golden and soft all the way through. Lift out and drain on paper towels.
- 3 ripe plantains
- 750ml oil, for frying
✅ C'est prêt quand : pieces are golden outside and soft enough to flatten easily
Flatten and fill
While the plantain pieces are still warm, place each one between two sheets of baking paper and press flat to about 5 mm thick. Lay cheese and guava paste on half of the pieces, then cover each with another flattened piece and press the edges together to seal.
- all 12 fried plantain pieces fried plantain pieces (from step 1)
- 200g queso fresco or mozzarella
- 150g guava paste
✅ C'est prêt quand : pieces are flattened, filled and the edges are pressed shut
Make the batter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Batter and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Aborrajados are a speciality of Cali and the Valle del Cauca, where sweet ripe plantain and fresh cheese are everyday ingredients. The name comes from aborrajar — to coat in batter before frying.
They're sold at bakeries and street stalls and served alongside sancocho at family lunches.
⭐ Why It's Famous
Sweet plantain, salty melted cheese and tangy guava in a crisp coat — every bite hits sweet, salty and fruity at once.
💡 Fun Fact
The cheese-and-guava combination, called 'matrimonio' (marriage), is one of Colombia's favourite pairings, also eaten simply as a dessert.
Valle del Cauca (Cali)
3.45°N, -76.53°W
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