Meanwhile, make a sofrito: Coat a large skillet with the oil and place over medium-low heat. Add the onion, pepper, tomatoes, and half of the garlic. Cook and stir for 10 minutes, until the vegetables have softened; don’t let them brown. Transfer to a blender and puree until smooth (if necessary, add a little water to help get it going). Pour the sofrito puree into the pot with the ribs. Add the yucca, calabaza, potatoes, corn and plantains. Continue to cook for 20 minutes, until the vegetables are tender when pierced with a fork.

With a slotted spoon, fish out the plantains and place them in a large mixing bowl with the cilantro and the remaining garlic. Mash together with a potato masher. Using two spoons, carefully drop heaping tablespoons of the plantain batter into the simmering soup. Poach for 5 minutes until firm. Season with salt and pepper to taste and serve.

Serves 8

*Cubanella is also referred to as an Italian frying pepper; in Cuba it is commonly called ají. The taste is somewhat tart and not hot at all. I like using this mild pepper because of it’s texture and body. If it is not available, substitute a green bell pepper, but avoid using a red one, whose sweetness will overpower the delicate flavor of the stew.

*Yuca is a starchy tuber used to make tapioca. In Africa, it is known as cassava; in Latin America, it is widely referred to as yuca. Yuca root has a tough brown skin, crisp white flesh, and a buttery-sweet flavor. If it is not available, substitute a starchy variety of potato such as Idaho or russet.
Yuca has a thick barklike skin that most often comes waxed because it is very perishable, so it is important to peel it. Cut the yuca in half lenghtwise, then remove the skin from each half with a sharp knife (avoid using a vegetable peeler because it is not heavy-duty enough and may break). Make sure to cut out the stringy and fibrous core.

*Calabaza is a squash grown in the Carribbean and Central and South America; also referred to as West Indian pumpkin. In fact, calabaza means “pumpkin” in Spanish. But don’t be fooled by the name; although it shares the same shape as a pumpkin, the skin is beige and marked with stripes or blotches. The flavor is sweet and more similar to that of butternut or acorn squash than American pumpkin. You may substitute either type if calabaza is not available.
Because they tend to grow quite big, calabaza are most often sold in plastic-wrapped wedges. This is definitely a winter squash that you want to attack with a sharp serrated knife when peeling. Make sure you steady it on the counter with a towel and get a firm grip. Scoop out the seeds and strings too.

*Green Plantain is the large, firm variety of it’s cousin the banana. Commonly called the “cooking banana”, this fruit is used mainly like a vegetable because it is quite starchy and has an almost squashlike flavor. Unripe plantains are usually green and hard. As they ripen, the skin starts to spot and changes from green to yellow, then eventually to black, while the flesh gets softer and sweeter. Green plantains and yellow-black plantains are not to be used interchangeably, but all types of plantains must be cooked before eating.
To peel green plantains, score them lenghtwise and submerge under boiling water for 20 minutes, or until the skin turns black. Drain and allow to cool slightly. Carefully run your thumb up the slits and their skin should peel away easily.