Drunk Plantains

Drunk Plantains Recipe from Panama: Sweet and Boozy Delight

Region / culture: Panama | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Drunk Plantains is a delicious and unique dessert that combines the sweetness of ripe plantains with the rich flavors of rum and citrus. This recipe is perfect for special occasions or when you want to impress your guests with a decadent treat.

History

Drunk Plantains is a traditional dish from the Caribbean, where plantains are a staple ingredient in many recipes. The combination of rum and citrus in this dish is believed to have originated from the influence of Spanish and African cuisines in the region.

Ingredients

4 ripe plantains
6 tbsp of butter
2 tbsp of flour
4 tbsp of sugar
2 Boquete oranges cut in thin slices (with rind)
0.5 cup of rum (any kind)
0.25 cup of corn syrup (karo)
1 tbsp of lemon juice
grated half lemon

How to prepare

Peel the plantains and cut them into 2-inch slices.
In a large frying pan, melt the butter and lightly brown the plantains.
In a bowl, combine the flour and sugar, then mix in the lightly browned plantains.
Grease a Pyrex bowl and spoon in the plantain mixture.
Cover with orange slices and orange rind.
In a separate bowl, mix together the rum, lemon juice, grated lemon, and corn syrup.
Pour this mixture over the plantains, orange slices, and orange rind.
Bake at 350°F (177°C) for approximately 35 minutes, occasionally basting the plantains with their own juice.

Variations

You can add a sprinkle of cinnamon or nutmeg to the plantain mixture for extra flavor.
For a tropical twist, you can add a handful of shredded coconut to the plantain mixture before baking.

Cooking Tips & Tricks

Make sure to use ripe plantains for this recipe, as they will be sweeter and softer than green plantains.

- Basting the plantains with their own juice while baking will help them caramelize and develop a rich flavor.

- You can adjust the amount of rum in this recipe to suit your taste preferences.

Serving Suggestions

Drunk Plantains can be served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Baking is the preferred cooking technique for Drunk Plantains, as it allows the flavors to meld together and the plantains to caramelize.

Ingredient Substitutions

If you don't have rum on hand, you can substitute it with orange juice or pineapple juice for a different flavor profile.

Make Ahead Tips

You can prepare the plantain mixture ahead of time and refrigerate it until you are ready to bake the dish.

Presentation Ideas

Serve Drunk Plantains in individual ramekins for an elegant presentation, or in a large serving dish for a family-style dessert.

Pairing Recommendations

Drunk Plantains pair well with a glass of dessert wine or a cup of coffee.

Storage and Reheating Instructions

Drunk Plantains can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dish until warmed through.

Nutrition Information

Calories per serving

Each serving of Drunk Plantains contains approximately 250 calories.

Carbohydrates

Each serving of Drunk Plantains contains approximately 45 grams of carbohydrates.

Fats

Each serving of Drunk Plantains contains approximately 12 grams of fats.

Proteins

Each serving of Drunk Plantains contains approximately 2 grams of proteins.

Vitamins and minerals

Drunk Plantains are a good source of vitamin C and potassium.

Alergens

This recipe contains butter and flour, which may be allergens for some individuals.

Summary

Drunk Plantains are a delicious dessert that is rich in carbohydrates and fats. They are also a good source of vitamin C and potassium.

Summary

Drunk Plantains are a decadent and flavorful dessert that is sure to impress your guests. With the perfect balance of sweetness, rum, and citrus, this dish is a true delight for the taste buds.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Drunk Plantains. It was during my travels through the Caribbean many years ago, when I stumbled upon a small local market in Trinidad. As I wandered through the bustling stalls, the smell of exotic spices and fresh produce filled the air. I was immediately drawn to a vibrant display of ripe plantains, their golden skins glistening in the sun.

I struck up a conversation with the vendor, a friendly woman named Maria who had a twinkle in her eye and a mischievous smile. When she learned of my passion for cooking, she insisted on sharing her special recipe for Drunk Plantains with me. Intrigued, I eagerly accepted her offer and followed her to a nearby stall where she gathered the ingredients we would need.

Maria explained that Drunk Plantains were a popular dish in Trinidad, typically served at festive gatherings and celebrations. The plantains were cooked in a rich and flavorful rum sauce, giving them a sweet and savory flavor that was both unique and delicious. As she demonstrated the preparation process, I watched in awe as she deftly sliced the plantains and sautéed them in a fragrant mixture of rum, brown sugar, and spices.

The aroma that wafted from the pan was intoxicating, and I couldn't wait to taste the finished dish. Maria plated the Drunk Plantains with a generous sprinkle of toasted coconut and a dollop of creamy coconut cream. The combination of flavors and textures was truly exquisite, and I savored every bite with delight.

I thanked Maria profusely for sharing her recipe with me, and she smiled warmly as she handed me a handwritten copy to take home. I promised to cherish it and vowed to recreate the dish for my family and friends back home.

When I returned from my travels, I wasted no time in whipping up a batch of Drunk Plantains in my own kitchen. The familiar scents of rum and spices filled the air, transporting me back to that vibrant market in Trinidad. As I served the dish to my loved ones, their eyes widened in surprise and delight at the unique flavors and presentation.

From that moment on, Drunk Plantains became a staple in my culinary repertoire. I shared the recipe with friends and neighbors, who marveled at its exotic appeal and delicious taste. I even entered it in a local cooking competition, where it won first prize and earned me a spot in the winner's circle.

Over the years, I have continued to make Drunk Plantains for special occasions and gatherings, always receiving rave reviews and requests for the recipe. It has become a beloved tradition in my family, a dish that brings us together and creates lasting memories.

As I sit here now, reflecting on that fateful day in Trinidad and the serendipitous encounter with Maria, I am filled with gratitude for the culinary adventures that have enriched my life. The recipe for Drunk Plantains may have come from a chance meeting, but its impact has been profound and lasting. It serves as a reminder of the power of food to connect us, to nourish us both body and soul, and to create moments of joy and celebration.

So here's to Maria, to Trinidad, and to the magic of cooking. May the flavors of Drunk Plantains continue to delight and inspire for generations to come. Cheers!