I was fortunate to be
raised by my grandmother. To me, that meant, among other things, eating delicious
food. Not only mi abuelita
was a great cook: she had a PhD in cooking a myriad
of recipes with the most simple and common ingredients.
Plantains were a
constant in our table: we ate them "maduros" (as they call it here in
Florida) sliced and fried (tajadas),
baked with fresh white cheese, boiled, and green fried as tostones or patacones,
and I remember seeing, but not eaten them, in sancochos (huge stews)…
Among my favorite
recipes were these sweet plantains with the sublime taste and aroma of cloves…
My grandma served these
plátanos en dulce as a side dish and
since they were so sweet, there was no need for dessert…
If I don’t cook this
recipe more often is to avoid frying. It’s not that I don’t like fried food,
but I can’t stand the guiltiness…
Sweet plantains are so
easy to prepare that my mom taught me how to cook them, along with white rice
and meatballs, during our summer vacation before I started middle school.
As Vicky, my editor at
Mamás Latinas said this recipe will make you travel in time and can be found in
any grandma's kitchen in Caracas…
Sweet bananas with cloves | Ingredients for 6
3 ripe plantains, with
the ends cut off, peeled and cut into 3 pieces
½ cup of vegetable oil
In a pot or deep pan,
put the oil over medium heat.
Fry the plantains,
flipping them to brown evenly, about 10 minutes.
Drain the plantains on
In the same pan, put
the water, sugar and cloves and stir.
Add the plantains and
boil them for 5 minutes.
Reduce the heat and simmer
for 12 minutes, until syrup is formed.
To print the recipe
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Etiquetas: dessert, plantains, side dish, Venezuelan cuisine