Aborrajados
Beignets de banane plantain mûre farcis de fromage et de pâte de goyave — sucrés et salés.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitFry the plantain
Peel the plantains and cut each into 4 thick pieces on the diagonal. Fry in oil at 170°C for 4 minutes until golden and soft. Drain.
Flatten and fill
Flatten each warm piece between two sheets of baking paper to about 5mm thick. Lay cheese and guava paste on half of them and cover with the remaining pieces, pressing the edges together.
Make the batter
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Batter and fry
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Serve
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Fry the plantain
Peel the plantains and cut each into 4 thick pieces on the diagonal. Fry in oil at 170°C for 4 minutes until golden and soft. Drain.
Flatten and fill
Flatten each warm piece between two sheets of baking paper to about 5mm thick. Lay cheese and guava paste on half of them and cover with the remaining pieces, pressing the edges together.
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
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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