If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is one of the most popular side dishes in Panamanian Cuisine, I grew up eating it during regular weekdays, weekends, parties and holidays.
There are sort of way to caramelize the plantains from the fancy raw organic raw cane sugar to the coca cola and fruit punch processed sweetened drinks. Every family has a specific way to make it, my mom, well she like three ingredients for it, brown sugar, butter and cinnamon stick. I prefer to use coconut butter and oil lately, it adds a different touch. —LittleLadyCook
Makes 8 pieces
- 2 Ripen Yellow Plantains
- 1/4 cup Butter, at room temperature
- 1 tablespoon Coconut Oil
- 1/3 cup Raspadura / Raw Cane Sugar
- 1 teaspoon Vanilla Extract
- 1 Cinnamon Stick
- 1/2 teaspoon Salt
- 1/2 cup Water or a Fruit Juice or Cola
- Peel and cut the plantains in 4 pieces each.
- Melt the butter in a pan with the coconut oil and sautee the plantains, until they are golden-brown on both sides.
- Add the sugar, cinnamon stick, vanilla and liquid (water, juice or cola) and cook for 15-20 minutes until the liquid has been reduced to a caramel and the plantains are soft.
- Serve as a side dish, with Coconut rice, beans, jerk chicken or any other Panamanian dish!
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
Keep It Bubbly
Stretch the sparkle in your sparkling wine
Keep your bubbly bubbly.
Our guide to the Eastern Shore.
Alice Waters's favorite tools.
Transform the humble shoebox.
Get your shine on.