Peel the cambures manzanos (green bananas) and put them in a pot with water. Chop the coconut and grate the white part. Cook the grated coconut with water for five minutes, then strain. Grate the papelón (brown sugar loaf) and set
aside. Grind all the ingredients in a hand mill: the cambures, the papelón and the cloves. Grind the dough and remove all
lumps. In a bowl, mix the cambur with the coconut milk and salt to taste. The dough must be consistent and soft as the dough you use for arepas or bread. Make small buns and wrap them with the banana leaves and tight them with the string (this is called funga). Once ready, cook the fungas in water for 20 minutes. You can serve them with stewed fish.


30 units of cambur manzano verde
(green bananas)
1 panela or papelón (brown sugar loaf
or chancaca)
1 coconut
8 cloves
Salt to taste
1 string roll
1 kilogram of washed green banana