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.
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.
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.
This low-fat soup is a good source of fiber from the pigeon peas. As an added bonus, it's also rich in vitamin A from the squash.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.