Ecuadroian Plantain soup - Ecuadorian

Ingredients:

1 pound cow bones.

1 pound meat.

1 beef broth cube.

6 cups water.

6 green plantains (4 cooked y 2 raw).

3 leafs of cabbage, finely chopped.

1 small green pepper, finely chopped.

1 medium red onion, finely chopped.

2 tbsp. achiote (annatto).

3 garlic.

1 small yucca.

2 corns.

1 small carrot, chopped in small cubes.

Cilantro.

Verdurita? chopped.

Salt.  Pepper. Cumin

Stuffing:

1 small red onion, thinly chopped.

1 small green pepper, thinly chopped.

3 tbsp. peanut butter or ground peanut

Raisins, peas, boiled eggs.

3 tbsp annatto.

Meat from the soup.

Salt.  Pepper.  Cumin.  Oregano.

Ajinomoto (Monosodic glutamate)

Preparation:

Blend the onion, green pepper and garlic. Put in a pot put with the water, bones, meat broth cube, parsley, annatto, salt, pepper and cumin. Let boil and add the 4 plantains, cabbage, yucca corn, "verdurita?" and carrots.

Ralle? the 2 raw plantains.

Once the 4 plantains are cooked, take them out of the fire squash them and mix them with the raw ones, add annatto and some soup if necessary to form a mass. Set this apart while making the stuffing.

In 2 tbsp. annatto fry the onion, green pepper, garlic, the meat from the soup chopped, the peanut butter, raisins, peas, oregano and add salt and pepper. Let this cook.

Take some plantain mass and stuff with the stuffing, making small balls.

Put the balls in the soup and cook at low heat for 1o minutes approximately.

Suggestion:

Serve hot. Each dish must have Yucca, corn and balls.  Serve with lemon and Ají.