I was fortunate to be raised by my abuelita. To me that meant, among other things, eating the most delicious food: my abuela was a great cook and had a PhD in preparing a variety of recipes all of them made with what was available and in season. Plantains were a constant in our table. We ate maduros fried in slices, baked and boiled. We had green plantain fried as tostones or patacones, or as ingredients in sancochos and soups.
One of my favorite recipes was these sweet plantains with the sublime taste and aroma of cloves. She served them as a side dish, but also as a dessert. The recipe I'm sharing with you below can be prepared on a snap. I hope you like it.
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Sweet plantains with cloves
Makes 6 servings
Ingredients:
3 ripe bananas, with the ends cut off, peeled and cut in 3
1/2 cup of vegetable oil for frying the plantains
1 cup of water
1/3 cup of sugar
8 cloves
Preparation
1. In a caldero or deep frying pan, heat the oil over medium heat.
2. Fry the plantains and flip them to brown evenly, about 10 minutes.
3. Remove the plantains from the pan and place them on paper towels to drain the oil.
4. Discard the oil.
5. In the same pan, put the water, sugar and cloves and stir.
6. Add the plantains and cook on high heat for 5 minutes.
7. Reduce the heat and simmer for 12 minutes until the liquid becomes a syrup.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
