Category: Soup / Ecuadorian Cuisine (Manabita)
Serves: 15 people
Prep: 40 min
Cook: 2 hrs approx.
Ingredients
For the green plantain balls:
- 4 finely grated green plantains
- 1 tbsp annatto oil
- Salt and pepper
- 100 g peanut paste
For the sauté:
- 5 tbsp annatto oil
- 3 chopped paiteña onions
- 3 chopped white onions
- 3 grated garlic cloves
- 2 chopped green peppers
- Salt and pepper
- 1 tbsp ground cumin
- 1 tsp ground oregano
For the soup:
- 1.2 kg shrimp 36/40 count
- 6 liters water
- 300 g peanut paste
- 400 g pallar beans
- 400 g green beans
- 350 g fresh beans
- 800 g squash, cubed
- 3 ears of corn, sliced
- 4 purple sweet potatoes, quartered
- 1 kg yucca, chopped
- 350 g tender beans
- 2 ripe plantains, sliced
- 6 tbsp chopped cilantro
For garnish:
- Hot sauce
- Lemons
Preparation
- Make the green plantain balls, about 3 cm in diameter, by mixing the ingredients thoroughly. Keep them refrigerated.
- In a large pot, prepare the sauté with the listed ingredients.
- Add water to the pot with the sauté mixture.
- Dissolve the peanut paste in a bit of water, add it to the pot, and stir well to combine.
- Add the pallar beans, green beans, fresh beans, squash, and corn, and cook gently for 1 hour. Taste and adjust salt, stirring occasionally to prevent sticking.
- Add the sweet potatoes, yucca, and tender beans, and cook for another 30 minutes.
- Add the plantain slices and cook for another 20 minutes.
- Check the vegetables and legumes to ensure they are cooked.
- Turn off the heat and add the shrimp. Cover and let rest for 5 minutes.
- Serve immediately with chopped cilantro on top.
