Plantains are a common ingredient in West African cooking. From street snacks to stews, plantains can be enjoyed at every stage of their maturing process. Green plantains can be used for chips, while yellow ones serve as a starchy side. Here, we use super-ripe black ones where the starch has turned to sugar making them perfect for dessert. Serve these plantains warm for a dessert that all will love. This recipe is perfect for a Kwanzaa celebration; read more in "Why the Karamu Feast Is My Favorite Part of Kwanzaa—and a Simple Menu to Celebrate"., December 2021


Credit: Andrea Mathis

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Peel plantains and slice into ½-inch rounds. Heat butter in a heavy skillet over medium heat until it starts to foam, about 2 minutes. Add the plantain slices and cook until they are lightly browned and slightly caramelized, turning once carefully, about 5 to 8 minutes. Add rum and sprinkle evenly with sugar; cook, undisturbed, until the sugar begins to caramelize slightly, about 4 minutes. Serve the plantains warm with the rum sauce and a scoop of vanilla ice cream, if desired.


Nutrition Facts

½ cup
190 calories; fat 2g; cholesterol 4mg; sodium 5mg; carbohydrates 36g; dietary fiber 2g; protein 1g; sugars 19g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 1203IU; potassium 511mg.