Ingredients:
1 kilo beef short ribs
2 teaspoons salt
10 Plantain [green banana] peeled and sliced
4 medium-sized (King Edward) potatoes – peeled
2 medium onions, peeled and coarsely chopped
1 Tbs. butter
Directions:
Put the s ribs, enough cold water, and salt in a large casserole pot and bring to a boil over high heat. Skim the foam and scum as they rise to the surface. Reduce the heat to low and simmer, partially covered, for 1-1/2 hours.
Add the plantains, potatoes, and onions, and continue simmering for another 30 minutes, or until the meat is tender and the potatoes can be mashed.
Remove the short ribs from the pot. Remove the meat from the bones and cut away the fat and gristle, and discard. Cut the meat into bite-size pieces.
Purée the soup and vegetables. Return the purée to the pot, add the meat, and stir in the butter. Adjust seasoning – Enjoy.
Coconut milk is sometimes added toward the end of cooking to make the soup even richer.