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Main dishes

Pigeon Pea Soup with Plantain Dumplings

Pigeon Pea Soup with Plantain Dumplings recipe
photo by:kraft
time
prep:
30 min
total:
50 min
servings
total:
9 servings

What You Need

2
 green plantains, peeled, finely shredded
3
cloves  garlic, chopped, divided
1
Tbsp.  oil
1
 onion, chopped
1
 green pepper, finely chopped
1/2
cup   chopped fresh cilantro, divided
2
cans  (15 oz. each) pigeon peas, drained
1
can  (8 oz.) tomato sauce
3
qt.  (12 cups) water
3
 cubes chicken bouillon
2
cups   cubed butternut squash (1 inch)
1/2
cup  short-grain white rice, uncooked
4
oz.  OSCAR MAYER Smoked Ham, chopped
1/4
cup  chopped green olives

Make It

MIX plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.

HEAT oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.

ADD rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.

Kraft Kitchens Tips

Green Plantains
Green plantains are not to be confused with green bananas. Plantains are longer than green bananas, and have a sweeter flavor when cooked. Look for plantains in the produce section at Latin grocery stores.
Note
Use the finest side of a cheese grater to finely shred the plantains. When shaping the plantain balls, be sure to roll the balls into compact balls to prevent them from falling apart when cooked.
How to Peel the Plantains
Before peeling the plantains, soak them in warm water for about 15 min. Then, cut both ends off each plantain before cutting a lengthwise slit in the peel. Release the peel with your fingers by starting at the slit and working your way around the plantain. Dry plantain completely before shredding.
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