From Jimmy Alberto Freire Romero's kitchen in Ecuador. 
Tuna Sango 🧑🏻🍳
Sango is a thick stew typical of Ecuador’s coast, made with grated green plantain and usually cooked with seafood, most often shrimp. This time, I decided to make it with tuna for a simple but delicious twist. I hope you enjoy this easy recipe!
Tuna Sango 🧑🏻🍳
Sango is a thick stew typical of Ecuador’s coast, made with grated green plantain and usually cooked with seafood, most often shrimp. This time, I decided to make it with tuna for a simple but delicious twist. I hope you enjoy this easy recipe!
Open in Cookpad AppSteps
- 1
Gather all the ingredients you’ll need for the recipe.
- 2
Chop the garlic, onion, tomato, bell pepper, and cilantro.
- 3
In a skillet, sauté the vegetables in the annatto oil.
- 4
Peel and grate the green plantains, then add them to the skillet with the sautéed vegetables.
- 5
Add the tuna and stir to combine.
- 6
Cook for 15 minutes.
- 7
Serve with a side of white rice.
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