Caldo de bolas de verde

Step 1: Put 1 ¾ lb beef shin on the bone in a large pot with 3 litres water, 1 white onion and 4 cloves garlic. Bring to the boil, skim the grey foam, then simmer partly covered for about 1½ hours, until the meat is tender.

Step 2: Meanwhile make the filling: heat 1 tbsp sunflower oil in a frying pan over a medium heat and cook 1 white onion, ½ red pepper, 2 cloves garlic and ½ tsp ground cumin until soft. Add 10 ½ oz beef mince and fry, breaking it up, until browned with no pink left (160°F), about 8 minutes. Stir in 2 ⅛ oz frozen peas, 2 hard-boiled eggs and 1 oz roasted peanuts and cool.

Step 3: Cut 2 of 4 green plantains into chunks and boil in a ladle of the beef broth for 15–20 minutes until soft; mash smooth. Finely grate the other 2 raw.

Step 4: Mix the mashed and grated plantain with 2 tbsp achiote oil, 1 tsp salt and a few spoonfuls of broth, and knead into a soft, pliable dough that holds together without cracking.

Step 5: Divide into 8. Flatten each in your palm into a thick disc, put a spoonful of filling in the middle and close it into a smooth ball.

Step 6: Lift the beef out of the pot, pull the meat from the bone into chunks and return it. Add 2 corn on the cob, 10 ½ oz sweet cassava (yuca), 1 carrot and 2 tsp salt and simmer for 10 minutes.

Step 7: Lower the bolas into the gently simmering broth and cook for 15–20 minutes, without stirring, until firm and they float; the cassava should be tender. Check one is hot right through.

Step 8: Serve each bowl with a bola or two, meat, vegetables and broth, scattered with 3 tbsp fresh coriander and with 2 limes on the side.