Patricia McCausland-Gallo

Plátanos en Tentación o Calados

Temptation Plantains

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

I don’t know whether to call this a side dish or a dessert. In my hometown, we serve them as a part of the meal; in other towns they are served at the end of the meal as dessert. Both are perfect!

Ingredients

  • 2 very ripe plantains*
  • ⅔ cup panela* or dark brown sugar
  • 12 whole cloves<

Method

  1. The plantains for this dish have to be very ripe, the peel almost black, but still have to be firm to the touch. When you press them gently, they should not feel mushy inside; if they are, the taste will be rancid and overripe. If you buy green plantains and wait for them to ripen it might take a week or so. Do not refrigerate them or they will not ripen well. It is bett

Photos