👨‍🍳 作り方

1. 1

   Peel the green plantains and cut them into chunks. Boil in salted water until very tender, about 20-25 minutes. Drain well.

2. 2

   Mash the cooked plantains with butter and 1/2 tsp salt until smooth. If the mixture is too dry, add a tablespoon of the plantain cooking water.

3. 3

   If using cheese, divide the plantain dough into portions and flatten each portion. Place a tablespoon of cheese in the center and form into a ball (bola). Repeat with remaining dough and cheese.

4. 4

   In a large pot, heat the achiote and sauté the onion, garlic, bell pepper, and cumin until softened, about 5-7 minutes.

5. 5

   Add the chicken broth, diced carrots, green peas, and the remaining 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

6. 6

   Gently add the plantain bolas to the simmering broth. Cook for 15-20 minutes, or until the bolas float to the surface and are cooked through.

7. 7

   Serve the soup hot, with one or two bolas per bowl, garnished with fresh cilantro.