Plátanos Calados :: Stewed Spiced Ripe Plantains
Recipe type: Dessert
Cuisine: Latin American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
Plantains are so extremely versatile and can be appropriate for breakfast, lunch, dinner and dessert! This recipe utilizes very ripe plantains that are mostly black and soft to the touch. They are naturally very sweet on their own and pair wonderfully with the warm spices. In the fall when everyone is going crazy for “pumpkin spice” everything, make a batch of these!
  • 1 cup (235 ml) water
  • ¼ cup (60 g) coconut sugaror grated panela sugar
  • 1 tsp (2 g) ground cinnamon
  • ½ tsp aniseeds
  • ¼ tsp ground cloves
  • 1 tbsp (15 ml) coconut oil
  • 2 large, very ripe (mostly black) plantains, peeled and cut into 4 pieces
  1. In a small pot, combine all the ingredients, except the plantains, and stir well.
  2. Add the plantains and bring to a boil, then lower the heat to medium, cover and cook for 15 to minutes, or until the sauce thickens and the plantains are cooked throughout and tender.
  3. Serve with a generous portion of sauce and enjoy!
  4. AIP compliant: Omit the aniseeds and optionally replace with ½ teaspoon of ground mace.
Recipe by Raising Generation Nourished at