Repe lojano {Green banana/green plantain soup}
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8
-
Cuisine
South American, American, Ecuadorian
Repe lojano {Green banana/green plantain soup}
Description
Repe lojano showcases green banana or plantain as the primary ingredient, slowly cooking them in a broth infused with sautéed onions and garlic. The plantains are softened and partially mashed to thicken the soup naturally. The addition of fresh Quesillo cheese imparts a subtle tang and creaminess, further enhanced by stirring in milk or cream for a rich texture. Chopped cilantro adds a fresh herbal note, rounding out the flavor profile.
This soup is served traditionally alongside slices of avocado and cheese, complemented by a hot tree tomato sauce that provides heat and acidity, making each spoonful balanced and savory. The slightly creamy and starchy nature of the soup makes it filling and suitable for cooler days or as a comforting family meal.
The notes suggest adding peeled, diced potatoes for an even creamier version and adjusting liquid quantities to achieve desired thickness, highlighting the recipe’s flexibility. Cooking times vary slightly depending on whether bananas or plantains are used, reflecting their different textures and densities.
Ingredients
- 10 green banana peeled and diced, or green plantains; 6 plantains
- 2 tbs neutral cooking oil generic cooking oil
- 1 white onion diced
- 2 garlic crushed, cloves
- 4 oz Quesillo Cheese a fresh farmer’s type cheese - can also use queso fresco or mozzarella
- ½ cup milk or cream
- 1 cilantro finely chopped - about ½ cup already chopped, bunch
- 8 cups of water
- salt to taste
Serve with:
- avocado slices
- cheese slices
- tree tomato hot sauce
Instructions
- Heat the oil in large soup pot, make a refrito or base for the soup by adding the diced onion and crushed garlic, cook until the onions are soft, about 5 minutes.
- Add the 8 cups of water and bring to a boil.
- Add the diced green bananas to the boiling water.
- Cook over medium high heat, stirring occasionally, until the bananas or plantains are soft, about 15-20 minutes. It will take longer for the plantains to cook than the bananas.
- In the same pot, gently mash some of the bananas pieces to help thicken the soup.
- Crumble the cheese and add it to the soup
- Stir in milk or cream, cilantro and salt
- Remove from the heat and serve with slices of avocado, cheese and aji or hot sauce.
Notes
- Add peeled and diced small potatoes along with green bananas for a creamier texture.
- Adjust the amount of water or milk to achieve preferred soup thickness.
- Plantains require longer cooking time than green bananas.
User Reviews
Overall Rating
4.9
You'll Also Love
