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1
Make the Achiote Oil and Refrito
15 Mins • Hands On
Medium heat, about 160°C (320°F)
Warm the vegetable oil in a small pan with the annatto seeds over medium heat for 2 to 3 minutes, until the oil turns deep orange-red, then strain out the seeds and throw them away. Cook the white onion, red onion, red pepper and garlic in the orange oil for 5 minutes, until soft and fragrant, then take off the heat.
Do not let the seeds burn — scorched annatto turns bitter and darkens the oil.
Done when: The oil is deep orange-red and the onion is soft and sweet-smelling.
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2
Mix the Filling
10 Mins • Hands On
No heat — prep only
Put the chicken pieces, tilapia pieces, grated yuca, chopped palm hearts, spring onion and cilantro in a large bowl. Pour over the warm refrito and the lime juice, add the cumin, salt and pepper, and mix with your hands until everything is evenly combined and the grated yuca binds it together.
Mix with your hands, not a spoon — you can feel when the filling holds together.
Done when: The filling is evenly mixed, moist and holds its shape when squeezed.
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3
Boil the Yuca and Plantain
25 Mins • Hands On
Boiling water 100°C (212°F)
Put the yuca chunks and plantain rounds in a pot of salted water, bring to a boil and cook for about 20 minutes until a knife slides in easily, then drain and keep warm.
Do not overcook the yuca — it should be tender but still hold its shape on the plate.
Done when: The yuca is tender all the way through and the plantain is soft.
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4
Wrap the Parcels
10 Mins • Hands On
No heat — assembly
Lay 2 softened bijao leaves on the work surface, shiny side down, overlapping. Spoon a quarter of the filling into the centre, fold the leaves over until the filling is fully enclosed, fold in the ends and tie the parcel shut with kitchen string. Repeat to make 4 parcels.
Two leaves per parcel stop the parcel tearing on the grill — one leaf alone often splits.
Done when: Each parcel is fully enclosed, neat and tied, with no filling showing.
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5
Cook the Parcels over Coals
45 Mins • Hands On
Medium coals, about 200°C (400°F); chicken cooked through to 74°C (165°F)
Set the parcels on a grill over medium coals, or on a gas grill at medium heat. Cook for 20 to 22 minutes per side, turning once, until the leaves are blistered and dark. Open one parcel to check — the chicken must be white all the way through at 74°C (165°F) and the fish opaque and flaking at 63°C (145°F).
Do not unwrap the parcels on the grill; the leaves are what steam the filling.
Done when: The leaves are blistered and dark, the chicken is white through to the centre, and the fish flakes easily.
auto_awesome Finishing Touches & Plating
Open each parcel at the table so the steam and the smoky leaf scent escape in front of everyone, then serve with the boiled yuca, plantain, lime wedges and aji sauce.
Ecuador
30m
