Caramelized Sweet Plantains (Dominican Style)

ripe plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini offers a lower-calorie option, while bananas are more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

Peel the ripe plantains and cut them into pieces depending on their size; if they are large, cut into three pieces, if smaller, cut in half.

Heat 1/8 cup of vegetable oil in a skillet over medium heat.

Add 2 tablespoons of white sugar to the oil and stir carefully until the sugar turns a golden caramel color, being cautious not to burn it.

Once the sugar is caramelized, add the plantains to the skillet and turn them after about 30 seconds to ensure they are evenly coated with the caramel.

Continue turning the plantains until they are covered with caramel and have a nice color, ensuring there are no uncovered parts.

Add 1 to 1 and 1/2 teaspoons of whole cloves and 2 to 3 cinnamon sticks to the skillet.

Pour in 1 to 1 and 1/2 cups of water, ensuring it covers at least halfway up the plantains.

Add 4 tablespoons of brown sugar on top and stir to incorporate it with the water for the sugar to dissolve.

Add 4 tablespoons of white sugar and stir again to dissolve it with the water.

Add 1/2 teaspoon of salt to enhance the flavor, then taste to adjust sweetness, adding 1 to 2 more tablespoons of sugar if needed.

Wait for the water to dissolve, which will help cook the plantains; once the water dries out, the dish is ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary