Thursday, May 30, 2013

Green Plantain Soup (Sopa de Guineo)

This soup is very popular in Colombia and in general in all the Caribbean. This recipe is made with burro plantains which are a hybrid between bananas and plantains so they are starchier and sweeter than regular plantains.


  • 5 burro plantains
  • 1 1/2 pound pork short ribs
  • 4 tablespoon olive oil
  • 1 onion, minced
  • 4 scallion stalks, minced
  • 8 cups water
  • 2 beef bouillon cubes
  • 1/2 cup fresh coriander, minced
  • 2 big russet potatoes, peeled and cut into 2 inches
  • 1 ripe tomato, minced
  • 3  garlic cloves, minced
  • 1 teaspoon ground cumin
  • Vegetable oil to deep fry
  • salt and pepper


Peel the plantains and cut them into 2 1/2 inches chunks as to make tostones.

Heat the frying oil to 350 and fry the plantains for about 8 minutes or until tender.

Drain over kitchen paper. 

On the work surface place a plastic sheet and put the pieces of fried plantain one at a time. Cover with another piece of plastic and using a pot lid or wood cutting board, press firmly until the become very thin and even. About 1/4 inch.

In a large pot, heat the olive oil at high temperature. Salt and pepper the ribs, and sear them in the hot oil. Add the minced onion, garlic and tomato and fry for 4 minutes. Add water and bring to a boil. Reduce the temperature and simmer for 20 minutes covered. Add the potatoes, cumin, scallions and beef bouillon and cook until the potatoes and ribs are tender.

Add the tostones and simmer for 10 minutes. The soup should thicken a bit.

Turn off the stove, sprinkle the coriander and serve.

  • Photos taken with the HTC one smartphone