Caramelized Plantains

Cut off the ends of the plantains. Make a shallow cut lengthwise along the peel and carefully peel them. If they are too ripe, they might be difficult to peel cleanly.

Cut the peeled plantains into 2-3 inch pieces. If the pieces are very large, cut them in half lengthwise.

Heat 1/8 cup of vegetable oil in a large skillet over medium heat. Add 2 tablespoons of white sugar and cook, stirring occasionally, until it turns a golden caramel color. Be careful not to burn it, as it will become bitter.

Add the cut plantains to the skillet with the caramel. Stir to coat them evenly.

Sear the plantains for about 30 seconds per side, turning them with a fork or spatula, until they start to get a nice caramelized color all around.

Add 1 to 1.5 teaspoons of whole cloves and 2 cinnamon sticks to the skillet.

Sprinkle 1/4 cup of light brown sugar over the plantains. Add 1 cup of water, ensuring the plantains are at least halfway submerged. Stir to dissolve the sugar.

Let the plantains simmer in the liquid, turning them occasionally, until they are tender and the sauce has thickened slightly. This should take about 5-7 minutes.

Add 1/2 teaspoon of sea salt to balance the sweetness. Taste and adjust seasoning if needed.

Once the water has reduced and the sauce has thickened to your liking, the caramelized plantains are ready to serve. They can be enjoyed as a side dish or a dessert.