Plantain soup is eaten in various cuisines. InColombian cuisine, the dish is known assopa depatacón (fried plantain).[1] There is alsosopa de platanos (plantain soup) inLatin American cuisine[2][3] includingCuban cuisine[4][5] andPuerto Rican cuisine.
Caldo de bolas de verde (green plantain dumpling soup) is from coastalEcuador. The dumplings (balls) are made from green plantains stuffed with meat and vegetables. The beef broth includes corn and yuca.[6]
Aguají is a rustic Dominican plantain soup.[7]
Mohinga is a Burmese soup made with banana/plantain stem.
In Puerto Rico the soup is calledsopa de plátano (plantain soup) andcrema de plátano (plantain cream), and is made with a ratio of three green plantains to one yellow plantain. They are cooked insofrito, spices,broth, and milk, and the cooked mixture is then pureed. The soup is similar in texture and appearance tochowder andcream soup, and is topped with cheese.
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