Plátanos en Tentación (Temptation Plantains), also known as Plátano Pícaro (rogue plantain”. A typical dish of the Caribbean regions, mainly in Panama, Costa Rica, and Colombia’s Caribbean Coast. This delicious and traditional dish is effortless to make, and although its flavor is sweet, it is usually served as a companion to meals.
In Panama, my hometown, you can find Plátanos en Tentación everywhere. It can well be present on a peasant’s meal or a wedding or Christmas dinner. Everyone loves it.
First of all, you need very ripe plantains. In Spanish called Plátano or Plátano Macho in Mexico. They are not to be confused with bananas.
See below how to pick them.
Plantains
The term “plantain” refers to a type of banana with a very different flavor profile and culinary application than the sweet, yellow banana; the one most people are familiar with.
Plantains are usually larger and tougher than bananas, and also have a thicker skin. They may be green, yellow or very dark brown.
Plantains are starchy, tough and not very sweet. They require cooking, as they are not enjoyable to eat raw.
Nutritional Value of Plantains
Bananas and plantains have a similar nutritional composition, thus providing some of the same health benefits.
Some research indicates that the bioactive compounds in plantains and bananas may have anti-inflammatory and antioxidant effects.
Both fruits contain high levels of potassium, a mineral many people don’t get enough of. Adequate potassium intake may help lower blood pressure and reduce heart disease risk.
Bananas and Plantains may also play a role in promoting digestive health given their high fiber content.
Let’s get cooking!
The Plátanos en Tentación consist of VERY ripe plantains (cooked with butter, cinnamon, sugar, and panela, to the point that they are brown, and a molasses is obtained). They are typically served as an accompaniment to main dishes at lunches and meals.
You need to be patient and let them simmer on low fire
Ingredients to Cook your Ripe Plantains
You will need ripe plantains, cinnamon and sugar at it simplest.
How to Eat your Plátanos en Tentación
Combine the Plátanos en Tentación with any rice, beans, and salad dish. Although this dish isn’t traditionally considered a dessert, you can totally use it as a dessert.
We are making a Vegan and fat-less version by not using butter or margarine and replacing Honey with Maple Syrup. I have been eating them all my life, and I did not taste any difference.
Plátanos en Tentación
Equipment
- Skillet
Ingredients
- 2 plantains ripe
- 2 tablespoons cinnamon ground
- 4 tablespoons cane-sugar organic, medium-sweet panela, solid unrefined whole cane sugar
Optional:
- 2 tablespoons margarine avoid if in a low-fat diet
- 2 tablespoons maple or agave syrup replacing 2 tablespoons of sugar
Instructions
- Cut each plantain into 1-inch pieces. If using margarine sauté, them in it, turning them frequently. Let them brown on all sides. If not using margarine, just place them face down in a flat pan.
- Add water to cover them halfway. Add the cinnamon, sugar, and syrup, bring to a gentle boil and leave for 10 minutes.
- Wait until the mixture is thick, like a caramel, and turn them. The bananas should be dark from the honey; if it has dried out, add a water cup. Platano en tentación
- Taste for softness, when they look just like the picture, they are ready!
Notes
Nutrition
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