By Cooking Beast on May 18, 2011
"This is unusual soup comes from the Dominican Republic. It can be made with firm bananas instead of the plantains, which makes it sweeter. It ends up being something like chile con carne with bananas, and it's terrific. The recipe is adapted from The One-Dish Cookbook by Robert Ackart (1975)."
Serving Size: 1 (299 g)
Servings Per Recipe: 6