Boronía is a Colombian side dish, originally from the Caribbean coast. It consists of mashed ripe plantain and eggplant, and is flavored with a tomato-onion sauce. Lightly sweet and hearty at the same time, these mashed vegetables are a great alternative side dish. The recipe is vegan and gluten-free.
Jump to RecipeHaz clic en Boronía (Puré de Plátano Maduro y Berenjenas) para la receta en español.
Colombian Plantain and Eggplant Mash (Boronía)
Boronía is a side dish that is typically eaten in the Caribbean region of Colombia. It is influenced by Spanish and North African cuisine. The main ingredients are ripe plantain and eggplants. Extra flavor is added by mixing in a cooked and spiced tomato-onion sauce (called hogao or guiso). This veggie mash is sweet-ish because of the ripe plantain, but also hearty because of the eggplant and tomato-onion sauce. It is traditionally served as a side dish to meat or fish.
Ingredients
Plantain It is important to use ripe plantain: yellow going black. In Colombia and most parts of South America you can find plantains everywhere. In the US and Europe they sell them in some larger supermarkets. You could also find them in Latin-American and often Asian supermarkets.
Instructions
1. Cook chunks of ripe plantain in water. 2. At the same time, cook chopped eggplant in water and salt. 3. Prepare the tomato-onion sauce in the meantime. 4. Drain plantain and eggplant and mash with a fork. 5. Check and season tomato-onion sauce. 6. Mix in half of the tomato-onion sauce and season.
Serving suggestions for Boronía
This mashed plantain and eggplant is a side dish. Serve warm with grilled vegetables and a salad. Or with a plant-based hamburger and a salad.
You could also serve this mash as an appetizer or snack, for example, a cold dip with toasted bread, crackers, or some raw veggies. A variation to this recipe would be to add shredded (plant-based) cheese, similar to the traditional recipe.
You might also like:
- Hogao (tomato-onion sauce)
- Patacones (Fried Green Plantains) a fried side dish made with green plantain
- Colombian Vegan Beetroot Salad
- Colombian Salt Potatoes (Papas Saladas)
- Easy Colombian Guacamole
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Colombian Plantain and Eggplant Mash (Boronía)
Ingredients
- 2 ripe plantains, peeled and cut into 8 pieces each (approx. 460 gram after peeling)
- 4 eggplants, peeled and chopped into chunks (approx. 600 g after peeling)
- 1 teaspoon salt
Tomato-Onion Sauce
- 3 tablespoons olive oil
- 3 scallions, chopped finely
- 2 cloves of garlic, chopped finely
- 1 teaspoon cumin powder
- 6 ripe tomatoes, grated
- salt and pepper
Instructions
Cook plantain and eggplant
- Place pieces of plantain in a pot with water, bring to a boil, turn low and let cook until soft (10-15 minutes). At the same time, cook the chunks of eggplant in water and salt until soft (15 minutes).
Tomato-Onion Sauce
- In the meantime, prepare the tomato-onion sauce:In a medium-sized pan, cook onion and garlic on a low heat in oil until soft (5 minutes). Add cumin and cook for an additional 2 minutes until fragrant. Add grated tomatoes, salt and pepper to taste, and let simmer for about 20 minutes, until the sauce has a darker red color and lost some of its liquid.
Finish mash
- Check if the eggplant and plantain are cooked, drain and mash with a fork. The mash shouldn't be completely smooth. Adjust seasoning of the tomato-onion sauce if necessary. Add half of the sauce to the mashed vegetables and mix well. Taste and adjust seasoning. Serve while warm with a teaspoon of tomato-onion sauce on top.