Toloma

Background and Description

Toloma is a comforting Amazonian-style porridge drink built on the natural starch of green plantains and cassava, gently scented with a warm cinnamon stick, lightly sweetened with rustic panela, and balanced with a pinch of salt. Traditionally prepared to nourish and sustain through hours of work or travel, its silky, spoonable texture and mellow flavor make it a soothing breakfast, a light lunch, or a restorative evening sip. The technique is straightforward: simmer, soften, and blend until smooth, then adjust sweetness and thickness with more hot water as desired. Served warm, Toloma carries the aroma of hearth and home, offering comfort in every cup.

Ingredients

• 2 medium green plantains, peeled and sliced
• 300 g cassava, peeled and diced
• 5 cups water, plus more as needed
• 1 cinnamon stick
• 2 to 3 tablespoons grated panela, or to taste
• 1 small pinch salt

Equipment

• Large pot
• Knife and cutting board
• Blender or sturdy masher
• Ladle and heatproof spoon

Preparation

1. Peel the green plantains. Slice off the tips, score the skin lengthwise, and slide your thumb under the edge to lift it away. Cut the peeled green plantains into thick coins.
2. Peel the cassava by trimming the ends, scoring the thick skin, and lifting it off in wide strips. Rinse and cut the cassava into bite-size cubes.
3. Bring the water to a gentle boil in a large pot with the cinnamon stick.
4. Add the sliced green plantains and diced cassava to the pot. Reduce the heat to maintain a lively simmer.

Cooking Process

1. Simmer until the green plantains and cassava are very tender, about 20 minutes. The pieces should break apart easily when pressed with a spoon.
2. Remove the cinnamon stick. Working carefully, transfer the solids with some hot cooking water to a blender. Blend until silky-smooth, adding more hot water as needed to create a thick, pourable puree. If you prefer a rustic texture, mash directly in the pot with a masher until mostly smooth.
3. Return the puree to the pot (if blended). Stir in the grated panela and the pinch of salt. Simmer gently for another 5 minutes, stirring often so it does not catch on the bottom.
4. Adjust the consistency: for a drinkable style, whisk in splashes of hot water; for a spoonable porridge, keep it thicker. Taste and add a touch more panela or a tiny hint of salt to balance.

Serving and Enjoyment

Ladle Toloma into warmed mugs or bowls so it holds heat longer. A quick stir before serving helps keep the texture even, especially if you adjusted with extra hot water. The gentle sweetness of panela and the aroma of the cinnamon stick make it perfect on its own, but a small sprinkle of additional grated panela on top adds a lovely finish. Enjoy slowly while it is warm and comforting.

Make-Ahead, Storage, and Reheating

• Refrigeration: Cool completely, then refrigerate in a covered container for up to 3 days. The starch from green plantains and cassava will naturally thicken as it chills.
• Reheating: Warm gently in a pot over low heat, whisking in hot water to loosen to your preferred consistency. Taste and refresh with a pinch of salt or a little panela if needed.
• Freezing: Freeze in portions. Thaw overnight, then reheat with hot water to restore creaminess.

Tips and Notes

• Texture control: The thickness depends on how much hot water you blend in. Start thick and thin gradually until it is just right for sipping or spooning.
• Sweetness: Add panela gradually, tasting as you go, because the natural sweetness of cooked green plantains can vary.
• Aroma: The whole cinnamon stick perfumes the pot without overpowering the earthiness of cassava.
• Salt balance: A tiny pinch of salt heightens the gentle sweetness of panela and rounds out the flavor.

Troubleshooting

• Too thick: Whisk in hot water a little at a time until it loosens.
• Too thin: Simmer over low heat for 3 to 5 minutes to reduce slightly, stirring often to avoid sticking.
• Lumpy texture: Blend again with a ladle of hot water to smooth it out.
• Not sweet enough: Stir in more panela and simmer for 1 minute to dissolve.