Green sango recipe with fish, for the independence festivities of Guayaquil

October, a month of festivities in the city, our second in the year, where we celebrate the most important thing, freedom, independence, being able to choose and decide our future.

It is important, as we have always mentioned, that gastronomy grows and develops along several lines, one of which, and which we will talk about later, is innovation and creativity, which is based on research, but always linked to traditions, the local products, the culinary identity, which is reflected in the popular, homemade, day-to-day recipes, which is what makes kitchens that stand out in the world valuable.

For this reason, in addition to the new proposals, we always highlight our traditional dishes, the recipes, the stories, the products, so that they are not lost in time, with the future of new generations that little know or consume them.

Today we have one of those traditional homemade recipes that we have all tried at home, green blood with fish. A dish so simple and noble at the same time, that although it may be something heavy I like to accompany it with white rice, that warm one that combines perfectly with the flavor of green and peanuts; Add a bit of criollo chili sauce and mix with the creamy texture of cooked creamy green, it is a delicious combination, a perfect flavor.

Green plantain sango with fish

Ingredients for 5 people:

• 3 green bananas
• 4 garlic cloves
• 2 red onions
• 1 green pepper
• 1 peeled tomato
• Vegetable oil
• ½ cup ground peanuts
• 1 liter of white fish broth
• Annatto oil
• ground cumin
• Black pepper
• Salt
• 1/2 bunch of fresh coriander
• 5 fish fillets of your choice
• Butter

Elaboration:

1. Peel and grate the green plantains, knead them with a little achiote until they form a pasty mass and reserve it, this will prevent them from oxidizing.
2. Finely chop the onion, garlic, pepper and tomato and sauté in oil without browning too much.
3. Add the grated green mixture to the sauce, stir and add the fish broth, bring to a boil and keep over low heat, stirring constantly.
4. Season with coriander stems and cook for 20 minutes over low heat.
5. Remove the coriander stems and add the peanut paste dissolved in a little broth, salt, pepper, cumin, stir and cook for another 10 minutes, if necessary add more broth or water until the banana has completely dissolved and we have a creamy and unctuous sauce, without being too thick.
6. Brown the fish fillets in butter in a pan and add them to the sauce, add fresh chopped cilantro at the end.