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Majado de verde or mashed plantains

Majado de verde, also called just majado o majao, is a dish made by boiling green plantains, mashing them and then mixing them with refrito or sofrito of onions, garlic and achiote or annatto. Majado de verde, translates literally as mashed green plantains, is very popular breakfast and brunch dish; though I love it for lunch or even dinner. It is more common to find this majado or green plantain mash in the coastal areas of Ecuador; but it is also popular in the Highlands or Sierra. While majado is usually made with green plantains, it can also be made with green bananas.

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Majado de verde or mashed plantains

Majado de verde is a green plantain mash made with green plantains, onions, garlic, and achiote. Majado is served with fried eggs and cheese slices.
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Course: Breakfast, Brunch, Main dish, Side Dish
Cuisine: Ecuadorian, Latin American, South American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 servings


  • 3-4 green plantains peeled and cut in rounds (each plantain can be cut into 3-4 pieces)
  • 1-2 tbs butter or oil
  • 1 white onion diced
  • 4 garlic cloves crushed
  • ½ tsp achiote powder or ground annatto
  • Salt and pepper to taste

Serve with:


  • Boil the plantains for 30 minutes or until soft.
  • Mash the plantains using a fork or potato masher. The consistency should have some small chunks, if it’s too smooth it will stick together.
  • Prepare a refrito by heating the butter or oil over medium low heat, add the diced onion, crushed garlic, achiote or annatto, salt and pepper. Cook until the onions are soft and translucent, about 7-10 minutes.
  • Add the mashed plantains to the refrito and cook for 10-12 minutes, stirring occasionally. Taste and add additional salt/pepper if needed.
  • Serve immediately with a fried egg, slices of fresh cheese, avocado slices and aji criollo.

Green plantain recipes Mashed green plantains or majado
When I was growing up in Vilcabamba, the community of foreigners was still small enough so that everyone knew each other. Now it has grown so much that this is no longer case. Back in the old days, one of my parent’s good friend and neighbor – by neighbor I mean several km away – was Jaime, originally from Guayaquil, but who had lived in the US. He came to Vilcabamba to manage the Parador (the first hotel in town). After that, together with his wife, Durga, they started another hotel/hostal called Madre Tierra.

I have great memories of Madre Tierra and Jaime’s family, both happy and sad. The happy ones include fun times with friends and family; and of course, some delicious food memories, especially breakfast memories. They made amazing bread, baked in a clay oven. The homemade granola and yogurt were also delicious.

My personal favorite was the majado de verde that Jaime made. I always tend to associate food with specific memories and this majado de verde dish reminds me of Jaime. Sadly, Jaime passed away recently, and sold Madre Tierra several years before. I recently rode past Madre Tierra while on a horse ride, but haven’t been there since the days when it was still Jaime’s.

 Majado de verde
There are a few different dishes that are similar to this one that are made with green plantains. Molloco de verde is a very similar dish, the main difference is that eggs and cheese are added directly when cooking the mashed plantains with the refrito. Tigrillo is green plantain mash that has a more moist consistency due to the fact that it also includes milk and cheese – my favorite variation of tigrillo is one that adds shrimp.

You can also fry the green plantains, mash and and stuff them with cheese or meat to make bolones de verde or green plantain dumplings – another delicious plantain breakfast dish. Majado de verde is also very similar to some popular Caribbean plantain dishes, including the well-known mangu from the Dominican Republic. There are also similar variations known as mofongo in Puerto Rico and fufu de platano in Cuba.

Majado de verde
Majado de verde is usually served with a fried egg and a slice of queso fresco. I also like to add some diced avocado or avocado slices, as well as some freshly made aji criollo or hot sauce. As a breakfast dish, black coffee and fresh fruit juice are also a must. The quantities in this recipe are for 4 people.

Step by step preparation photos for Ecuadorian majado de verde or mashed green plantains

Green plantains to make majado de verde Boiled green plantains for majado recipe

Mashing green plantains with a fork 

Onion, garlic and achiote refrito for majado 





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  1. Viva Ecuador!

    Laylita I love the pictures that you put with the recipes…as they help us to prepare the dishes. They act as visual aids! Thank you for making it simple to prepare these yummy Ecuadorian dishes.

    Merry Christmas and Happy New Year to you and your family! Peace!

  2. I loveeeee your blog, and it makes me very proud to see a blog of ecuadorian cousine, which are, by the way, hard to find. You do a tasteful site which I recommend whenever I have a chance to. Congrats!!!! and Thank You

  3. This looks great, though I’m going to have to wait until I’m back in Colombia to get the green plantains, here in Brazil they are impossible to find (it’s weird, they only sell plantains maduro and I haven’t been able to get anyone to bring them in green) Can it really be made with green bananas? We’ve tried making patacones with green bananas and they turn out ok, but not the same.

  4. Hi Layla, I found your blog last week while looking for some Pao de Queijo’s recipe. I love it and bookmarked it as one of my favorite blogs. !Congratulations, thank you so much for this beautiful blog! Regarding this recipe of Majado Verde is similar to the “Mofongo”, as you have already said. This is a very popular dish in Puerto Rico and Dominican Republic. I’m from Dominican Republic and here we make the “Mangu” a mashed green plantains we usually eat for breakfast or dinner with a sort of side dishes but the recipe is quite different. After boiling the plantains we mashes them completely until smooth, adding some of the water where the plantains boiled and some cooking oil, butter or olive oil. To serve the dish we make an onion refrito (Julienne onions, vinegar and salt).
    1) Add 2 or 3 spoon of cold water to keep soft the mangu.
    2) If you use an aluminum pot to boil the plantains add some drops of lemon juice to the water before boiling the plantains. This will keep your aluminum pot clean and without spots.

  5. Yum!

    We dominicans eat mashed plantains too, we call it mangú. But this way of eating green plantains really intrigues me. I will definitely give this a try.

  6. Made it this weekend and it was awesome (and soooo easy)! Accompanied con cafecito, it was the perfect breakfast. I added finely chopped chicharon and pork fat that I bought at the Mexican market (Fiesta) here in Dallas, that’s what my mom uses when she makes bolones de verde.

  7. OMG, Laylita!!!! My american husband LOVES this dish! I know that he is dying for Majado whenever he shows up home with green plantains from the store :) I was born in Quito but my mom is from Guayaquil. I remember her making majado quite often for breakfast (mmmm, majado and black coffee is something out of this world!!). She used to use mapahuira (a mixture of lard and little bits of pork) for her refrito instead of butter. Sadly for me, it’s impossible to find mapahuira in the US, but I’ve learned that bacon makes a WONDERFUL substitute!! YUM!!! I’ve never tried mixing cheese with my majado, but I imagine it must taste the same as bolones, DOUBLE YUM!! I need to try your recipe soon … Thanks again for your wonderful recipes!!!!

  8. My esposo and I enjoyed a plate of mofongo last weekend in a Puerto Rican restaurant. He was trying to explain to me a dish he had in the Ecuadorian Oriente many years ago that was somewhat similar to the mofongo. I will make this and see if this is what was on his mind. Thanks Laylita!

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