Caribbean: Venezuela: Venezuelan Sweet Plantains
INGREDIENTS:
4 yellow ripe plantains
2 tablespoons butter (for Whole 30 use ghee)
2 tablespoons oil (vegetable or canola, for Whole 30 use avocado oil)
1-2 tablespoons sugar (see notes)
¼ teaspoon ground cinnamon
INSTRUCTIONS:
Cut off the ends of the plantains.
Then, use a knife to slice into the skin along the length of the plantain.
Don’t slice too deep in, just deep enough to slice the skin.
Remove the peel in strips with your finger.
Cut the plantains into 1-inch-thick slices.
Heat oil and butter in a large skillet over medium-high heat.
When the butter is melted, place the plantains slices into the skillet.
Fry until the plantains begin to turn golden brown, then turn over, and continue frying, about 2 minutes per side.
Reduce heat to low. Sprinkle plantain with sugar and cinnamon.
Cover the skillet and cook, turning them over once, until the plantains are tender, and they have caramelized, about 8 10 minutes.
Serve immediately as a side dish to any entrée.
