Caldo de bolasEcuadorian plantain dumpling soup

• 500 g1.1 lb beef short ribs (costilla de res), cut into 6 pieces
• 500 g1.1 lb boneless beef (pulpa), such as flank or chuck, in one or two pieces
• 3 l12 3/4 cups water
• 4 tbsp achiote (annatto) oil, or vegetable oil with 1 1/2 tsp ground achiote
• 2 red onions, finely chopped
• 1 green bell pepper, finely chopped
• 2 ripe tomatoes, peeled and chopped
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 1/4 cup chopped culantro (cilantro), plus more to serve
• 4 large green plantains (verdes), peeled; 2 halved for cooking, 2 finely grated raw
• 500 g1.1 lb yuca (cassava), peeled, cut into chunks
• 2 choclos (fresh corn on the cob), each cut into 3 rounds
• 2 carrots, one cut in chunks, one finely diced for the filling
• 4 cabbage leaves, cut in wide strips
• 60 g1/2 cup ground toasted peanuts, or 4 tbsp unsweetened peanut paste, for the dough
• 75 g1/2 cup cooked peas (arvejas), for the filling
• 2 hard-boiled eggs, chopped, for the filling
• 2 tbsp raisins, for the filling
• 6 pitted green olives, chopped, for the filling; optional
• 2 tbsp chopped hierbabuena (spearmint), to finish
• salt and black pepper, to taste
• lime wedges, ají (chilli sauce), curtido de cebolla (lime-pickled red onion), to serve

Method

1. 1

   1. Make the refrito: heat the achiote oil in a frying pan over medium heat and cook the onions, bell pepper, tomatoes, garlic and cumin for 8 to 10 minutes until soft, then stir in the culantro; divide it into two halves.

2. 2

   2. Put both cuts of beef, the water and half the refrito in a large pot, bring to the boil, skim and simmer, covered, for 1 hour.

3. 3

   3. Add the halved plantains and simmer for 20 to 25 minutes, until they are soft right through.

4. 4

   4. Lift out the plantains and the boneless beef and set them aside to cool a little.

5. 5

   5. Add the yuca, corn and carrot chunks to the broth and simmer for 20 to 25 minutes, until the yuca is tender; lift the vegetables out onto a dish and keep them warm, leaving the ribs in the broth.

6. 6

   6. For the filling, chop the boneless beef very finely and mix it with the other half of the refrito, the diced carrot, peas, eggs, raisins and olives; season with salt, pepper and a pinch of cumin, and warm it in a pan for 3 to 4 minutes.

7. 7

   7. For the dough, mash the cooked plantains while still warm until smooth and sticky (a food processor helps), then knead in the grated raw plantain, the peanut, a spoonful of achiote oil and salt until it holds together.

8. 8

   8. With wet hands, divide the dough into 6 portions; flatten each in your palm, put 2 heaped tablespoons of filling in the middle, close the dough around it and roll it into a smooth ball, pressing any cracks shut.

9. 9

   9. Bring the broth to a gentle simmer, not a rolling boil, and lower the balls in one at a time with a ladle.

10. 10

    10. Cook for about 15 minutes without stirring, until the balls float and feel firm.

11. 11

    11. Return the yuca, corn and carrot to the pot with the cabbage and simmer for 5 minutes, then stir in the mint, check the salt and pepper.

12. 12

    12. Serve one ball per bowl with a piece of rib, yuca, corn and cabbage and plenty of broth; pass lime, ají and curtido at the table.