Green Plantain Soup

Green Plantain Soup Recipe from Haiti with Beef and Spices

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Green Plantain Soup is a hearty and flavorful dish that is popular in Caribbean cuisine. This soup is made with green plantains, salted beef, and a variety of vegetables and seasonings. It is a comforting and satisfying meal that is perfect for a cold day.

History

Green Plantain Soup has its origins in Caribbean cuisine, where plantains are a staple ingredient. Plantains are a type of banana that is starchier and less sweet than regular bananas. They are often used in savory dishes and are a great source of carbohydrates and dietary fiber.

Ingredients

1 lb (454 g) salted beef
2 scallions
4 cups fresh water
2 tsp worcestershire sauce
1 clove garlic
1 tbsp tomato paste
Few sprigs parsley
0.5 cup chopped celery
1.5 cups shredded cabbage
2 very green plantains
2 celery stalks, with leaves
1 bay leaf, slightly crushed
0.75 tsp salt
1 cinnamon stick

How to prepare

Place the beef in a heavy kettle with water, garlic, parsley, celery stalks, scallions, bay leaf, and salt; bring to a brisk boil.
Reduce the heat and simmer until the meat is tender.
Strain the broth, discarding the vegetables.
Dice the beef and set it aside.
Return the broth to the heat and bring it to a gentle boil again.
Add Worcestershire sauce, tomato paste, and chopped celery to the broth.
Slice the plantains into thick rounds and fry them in two or three tablespoons of butter until golden.
Pound each round with a wooden mallet until flat, and immediately add them to the soup.
Simmer for an additional fifteen minutes.
During the last few minutes of cooking time, add cabbage, diced beef, and a cinnamon stick.
Discard the cinnamon stick before serving the soup.

Variations

Add diced carrots or bell peppers for extra color and flavor.
Use chicken or pork instead of beef for a lighter version of the soup.
Add a splash of coconut milk for a creamy and tropical twist.

Cooking Tips & Tricks

Be sure to use green plantains for this recipe, as they are firmer and less sweet than ripe plantains.

- Pound the plantain rounds before adding them to the soup to help them absorb the flavors of the broth.

- Simmer the soup gently to allow the flavors to meld together and the vegetables to soften.

- Adjust the seasonings to taste, adding more salt or Worcestershire sauce if desired.

Serving Suggestions

Green Plantain Soup can be served as a main dish with a side of rice or bread. It is also delicious with a sprinkle of fresh parsley or a dollop of sour cream on top.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together.

- Pound the plantain rounds before adding them to the soup to help them absorb the flavors of the broth.

- Adjust the seasonings to taste, adding more salt or Worcestershire sauce if desired.

Ingredient Substitutions

Use ripe plantains instead of green plantains for a sweeter flavor.

- Use chicken or pork instead of beef for a lighter version of the soup.

- Use vegetable broth instead of water for a vegetarian version of the soup.

Make Ahead Tips

Green Plantain Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove before serving.

Presentation Ideas

Serve Green Plantain Soup in individual bowls garnished with a sprig of parsley or a dollop of sour cream. You can also sprinkle some chopped scallions or cilantro on top for extra flavor.

Pairing Recommendations

Green Plantain Soup pairs well with a side of rice, bread, or a simple green salad. It is also delicious with a side of fried plantains or yuca fries.

Storage and Reheating Instructions

Store any leftover Green Plantain Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Green Plantain Soup contains approximately 300 calories. This dish is a satisfying and filling meal that is perfect for lunch or dinner.

Carbohydrates

Each serving of Green Plantain Soup contains approximately 30 grams of carbohydrates. Plantains are a good source of complex carbohydrates, which provide a steady source of energy.

Fats

Each serving of Green Plantain Soup contains approximately 10 grams of fat. The fat in this dish comes from the salted beef and butter used to fry the plantains.

Proteins

Each serving of Green Plantain Soup contains approximately 20 grams of protein. The protein in this dish comes from the salted beef and vegetables.

Vitamins and minerals

Green Plantain Soup is a good source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron. Plantains are rich in vitamin C, which is important for immune health, while the salted beef provides iron, which is essential for red blood cell production.

Alergens

This recipe contains beef and butter, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Green Plantain Soup is a nutritious and delicious dish that is rich in carbohydrates, protein, and vitamins. It is a satisfying meal that is perfect for a cold day.

Summary

Green Plantain Soup is a delicious and nutritious dish that is perfect for a cold day. This hearty soup is made with green plantains, salted beef, and a variety of vegetables and seasonings. It is a comforting and satisfying meal that is sure to warm you up from the inside out.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Green Plantain Soup. It was many years ago, when I was just a young girl living in the bustling city of Cartagena, Colombia. My abuela, my grandmother, was the one who first introduced me to the art of cooking and she had a knack for finding the most delicious and unique recipes from all over the world.

One day, she came home from the market with a big bag of green plantains and a gleam in her eye. She told me that she had learned a new recipe from a friend in the neighborhood and she couldn't wait to try it out. As she began to peel and chop the plantains, the kitchen was filled with the sweet and slightly tangy aroma of the fruit.

As she worked, she told me the story of how she had learned the recipe. It all started with a chance encounter at the market where she met a woman who was selling plantains. They got to talking and the woman mentioned that she had a delicious recipe for Green Plantain Soup that had been passed down through generations in her family. My abuela, always curious and eager to learn new things, asked if she could share the recipe.

The woman gladly agreed and my abuela watched intently as she demonstrated how to make the soup. She explained that the key to the dish was using ripe plantains that were just starting to turn yellow, as they would add a natural sweetness to the soup. She also showed my abuela how to make a flavorful broth using chicken stock, onions, garlic, and a mix of herbs and spices.

As the soup simmered on the stove, my abuela and I eagerly awaited our first taste. When it was finally ready, we sat down at the table and took our first spoonful. The soup was rich and creamy, with a slight sweetness from the ripe plantains and a hint of spice from the cumin and chili powder. It was unlike anything I had ever tasted before and I was instantly hooked.

From that day on, Green Plantain Soup became a staple in our household. My abuela would make it whenever we had a special occasion to celebrate or simply when we were craving something comforting and delicious. Over the years, she made a few tweaks to the recipe, adding her own special touch with a sprinkle of fresh cilantro or a dollop of creamy avocado on top.

As I grew older, I began to help my abuela in the kitchen, learning the ins and outs of the recipe and perfecting my own technique. I would watch as she expertly peeled and chopped the plantains, her hands moving with the precision and grace that only comes from years of practice. I would stir the pot as the soup simmered, inhaling the fragrant aroma that filled the air.

Now, as a grandmother myself, I continue to make Green Plantain Soup for my own family. I have passed down the recipe to my children and grandchildren, just as my abuela did for me all those years ago. And with each spoonful of soup, I am reminded of the bond that food can create between generations, the memories it can evoke, and the love that it can express.

So the next time you find yourself in the kitchen, looking for a recipe that will warm your soul and nourish your body, consider giving Green Plantain Soup a try. You never know what memories it may bring back or what new ones it may create. And remember, the best recipes are the ones that are shared with love and passed down through the generations. Buen provecho!