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    Home / Dinner / Repe

    Repe

    A creamy green plantain soup melted with cheese and cilantro — the humble, soulful specialty of Manabí’s coastal kitchens.

    ⏱ 15 minPrep time
    🔥 35 minCook time
    🍽 6Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Repe - Creamy Plantain Soup from Manabí

    Repe is a quiet treasure from Ecuador’s Manabí province: green plantains are grated straight into a pot of broth where they melt into a creamy, comforting base, finished with milk, cheese, and a shower of cilantro. Simple and economical, it is the soup grandmothers make on the coast.

    Grated plantain, melted into velvet

    The grated green plantain dissolves as it simmers, turning the broth silky and thick without a drop of cream. Melted cheese makes it rich and stretchy, and the cilantro and achiote keep it fresh and savory — a bowl of pure, unpretentious comfort.

    Ecuadorian recipes →

    Step by stepInstructions

    1. Heat the achiote oil in a large pot over medium heat and cook the onion for 5 minutes until soft; add the garlic and cumin and cook 1 minute more.
    2. Pour in the water or broth and bring to a boil.
    3. Add the grated plantain and simmer for 25 to 30 minutes, stirring often, until the plantain has dissolved and the soup is creamy and thick.
    4. Stir in the milk and cheese and cook for 3 minutes until the cheese melts into silky strands.
    5. Season with salt, stir in the cilantro, and serve hot with avocado slices.

    💡 Chef tips & storage

    Grating the green plantain is the secret to a perfectly smooth, lump-free soup. Repe thickens as it stands — thin it with broth or milk when reheating, and it keeps 3 days refrigerated.

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    Recipe details

    Prep15 min
    Cook35 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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