🧂 Ingredients
- 6 large Green plantains
- 2 tbsp Butter
- 1 tsp Salt(divided)
- 8 cups Chicken broth
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tbsp Achiote (annatto) paste or oil
- 1/2 cup Cilantro(chopped, for garnish)
- 1/2 cup Green peas
- 1 medium Carrots(diced)
- 1/4 cup Bell pepper(finely chopped)
- 1/2 cup Cheese(shredded, optional for filling)
👨🍳 Instructions
- 1
Peel the green plantains and cut them into chunks. Boil in salted water until very tender, about 20-25 minutes. Drain well.
- 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
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
In a large pot, heat the achiote and sauté the onion, garlic, bell pepper, and cumin until softened, about 5-7 minutes.
- 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
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
Serve the soup hot, with one or two bolas per bowl, garnished with fresh cilantro.
💡 Pro Tips
- ✓Ensure plantains are very tender before mashing for a smooth dough.
- ✓Don't overwork the plantain dough, or the bolas can become tough.
- ✓Adjust salt to your preference.
- ✓For a richer broth, you can use chicken or pork bones when making the broth.
🔄 Variations
- Add shredded chicken or pork to the broth.
- Include other vegetables like green beans or corn.
- For a spicier kick, add a minced chili pepper to the sofrito.