Sopa de Banana
Sopa de Banana (SOH-pah deh bah-NAH-nah)
Green Plantain Soup
A thick, creamy soup made from green plantains simmered with onions, garlic, and fish stock, then blended until velvety smooth — a comforting island classic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: cilantro, drizzle of palm oil
Accompaniments: crusty bread
Instructions
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1
Heat palm oil in a pot. Saute onion and garlic until softened.
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2
Add plantain chunks and fish stock. Bring to a boil.
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3
Simmer 25 min until plantains are very soft.
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4
Blend until completely smooth. Adjust consistency with water if needed.
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5
Season with salt and pepper. Serve garnished with cilantro.
Did You Know?
Sopa de banana is considered the best cure for an upset stomach on the islands — mothers prepare it at the first sign of illness.
Chef's Notes
Equipment Tips
- large pot
- blender or immersion blender
- ladle
Garnishing
cilantro, drizzle of palm oil
Accompaniments
crusty bread
The Story Behind Sopa de Banana
Green plantain soup is one of the most ancient preparations on Sao Tome, predating many of the Portuguese-influenced dishes. It uses the starchy quality of unripe plantains as a natural thickener, creating a silky texture without any dairy. The soup represents the ingenious simplicity of island cooking, where a few humble ingredients become deeply satisfying food.
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