How To Make Bolas de Mani (Peanut and Plantain Balls)
Chewy and buttery, these Ecuadorian peanut and plantain balls, or bolas de mani, combine mashed plantain and chunky peanut butter for a rich baked snack!
Preheat the oven to 350 degrees F. Grease a baking sheet.
Place plantain chunks and salt into a saucepan, and add water to cover plantains. Bring to a boil over high heat, then reduce heat to medium, and simmer for about 20 minutes until a fork will easily pierce the plantains.
Reserve ¼ cup of the cooking water, then drain the plantains. Allow to steam for a few minutes.
Mash the plantain with the peanut butter and reserved water until fine. Allow to stand until cool enough to handle.
Roll into 24 golf ball-sized pieces. Place onto prepared baking sheet.
Bake in the oven for about 45 minutes until the balls firm up, and turn golden brown.
Serve and enjoy.
- Calories: 402.73kcal
- Fat: 22.53g
- Saturated Fat: 4.61g
- Trans Fat: 0.03g
- Monounsaturated Fat: 11.19g
- Polyunsaturated Fat: 5.47g
- Carbohydrates: 47.65g
- Fiber: 4.89g
- Sugar: 22.41g
- Protein: 11.10g
- Sodium: 377.50mg
- Calcium: 24.88mg
- Potassium: 835.49mg
- Iron: 1.47mg
- Vitamin A: 66.83µg
- Vitamin C: 21.96mg
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