How to cook with plantains part #357 or Caldo de Bolla – Banana Dumpling Soup

I know I’ve recently been talking a lot about the various things you can do with plantains. I’ve seen them cooked and used like a potato in stews; mashed, flattened and fried into a crisp, flat fritter; mashed and turned into a voluminous gluggy stew, and today a new use yet again:

Caldo de Bolla- a round banana dumpling made from green plantains that have been cooked and mixed up with seasoning and for the surprise factor this dish encloses a boiled egg in the middle. The liquid is made from cooking meat and bones and extracting all it’s flavour. It’s labourous with a hearty and warming result that would be perfect for a day on the sofa watching movies whilst it’s raining.