Soup with Plantain Balls

Grate one plantain and combine with ground cooked beef, ground peanuts, minced onion, and parsley in a mixing bowl. Season with salt and pepper to taste, stirring until the mixture holds together.

Form the mixture into balls approximately the size of walnuts, working gently to keep them compact.

Peel and cube the remaining plantain into small pieces. Cube the boiled potatoes.

Heat the oil in a large pot over medium heat until shimmering.

Carefully add the plantain balls to the hot oil and fry until golden brown on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and set aside.

Pour the beef broth into the same pot, scraping up any browned bits from the bottom with a wooden spoon.

Add the cubed potatoes, cubed plantain, and chopped cabbage leaf to the broth. Bring to a simmer over medium heat.

Simmer the vegetables for 8-10 minutes until the plantain is tender and the flavors are well combined.

Gently return the fried plantain balls to the pot and simmer for an additional 2-3 minutes to heat through.

Taste and adjust seasoning with salt and pepper as needed. Serve hot in bowls.