Plátanos en Tentación (Glazed Plantains)
- 2 ripe plantains best if peel is dark brown-to black)
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
If you were to purchase plantains and allow them to ripen at home, it would take about 7-9 days to get them to that dark stage. Now, mind you, you don’t want them to be mushy. They should feel the same way a ripe avocado does. Soft and springy, not mushy. When you fry up plantains into tajadas using very ripe ones, you end up with this kind of caramelization. Heavenly!
Plantains are very versatile. And this recipe may be just the thing you’ve been looking for to spice up your Thanksgiving table. Side dishes around the world can be similar, even when prepared with very different ingredients. Plátanos en Tentación (loosely translates to tempting plantains) are a popular side dish in Panama, present on every party and holiday table.
If you’re bored with traditional sweet potatoes or just want to introduce your loved ones to something exotic, you should bring home the tropics with this traditional dish.
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