Plátanos Calados: Colombian Sweet Syrupy Plantains
Plátanos Calados (Colombian Sweet Syrupy Plantains) is a rich, deeply comforting, and incredibly simple traditional recipe made from just two cornerstone ingredients of the Colombian countryside: very ripe plantains and panela (unrefined cane sugar). If you are looking for a versatile dish that perfectly bridges the gap between a sweet afternoon snack and a decadent savory side dish, this recipe is an absolute must-try.
The secret to this magnificent dish lies in the culinary technique of “calar” (to steep or simmer in syrup). By slowly cooking the plantain chunks over low heat with water and panela, the liquid reduces into a thick, dark, and glossy caramel syrup that completely coats the fruit. Infused with warming spices like cinnamon and cloves, and brightened with an optional touch of lemon peel, this foolproof recipe takes under 30 minutes to make and is the ultimate sweet companion for hearty roasted meats!
Plátanos Calados (Sweet Syrupy Plantains)
Ingredients
- 4 Very ripe plantains plátanos maduros – The skin should be mostly black!
- 1/4 lb Panela Unrefined cane sugar block. Substitute: Dark brown sugar
- 1 cup Water
- Whole cloves clavos de olor to taste
- Cinnamon sticks canela to taste
- Thin strips of fresh lemon peel optional
Instructions
- Prep the plantains: Peel the very ripe plantains and cut them into medium-sized chunks or thick diagonal slices.
- Simmer and syrup: Place the plantain chunks in a cooking pot over low heat along with the 1 cup of water and the panela. Let them simmer gently (calar) for about 20 to 25 minutes. Do not rush this process; the water needs to reduce slowly while the panela melts to form a thick, glossy syrup that perfectly coats the plantains.
- Spice and serve: During the simmering process, add the cinnamon sticks and whole cloves to infuse the syrup with a warm, spiced aroma. For a bright flavor contrast, you can optionally add a few thin strips of lemon peel. Once the plantains are soft and the syrup is thick (bien caladitos), remove from the heat and serve warm!
Video
Notes
- Country Staples: Both plantains and sugar cane (the only ingredient used to make panela) are two of the most traditional, iconic, and historically significant agricultural products of the Colombian countryside.
- Sweet & Savory Pairings: While absolutely delicious on its own as a sweet snack or dessert, this recipe is incredibly popular in Colombia as a sweet-and-salty side dish used to accompany heavy, savory roasted meats, especially beef or pork BBQs!
- The Ripeness Factor: For the best results, do not use yellow plantains. You want plantains that are overripe, with skins that are mostly black and soft to the touch. This ensures they are naturally sweet and will absorb the syrup perfectly.
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