Recipe courtesy of Norman Van Aken
45 min
15 min
30 min
4 servings


  • Canola oil, for frying
  • 2 very ripe plantains, peeled and cut into 1-inch rounds
  • 3/4 cup sugar
  • 3/4 cup Sherry wine vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 1/2 teaspoons grated lime zest
  • 3/4 cup water
  • 2 1/2 tablespoons butter, diced into cubes


Put the canola oil in a small pot to go 1/2-inch up the sides and heat to 300 degrees F. Add the plantain rounds and fry until dark golden brown an all sides. Remove plantains to paper towels.

Melt the sugar in a clean pot over medium-high heat and stir until it turns into a brown caramel and all lumps are melted. Carefully add the vinegar and stir until the caramel is dissolved. Add the cinnamon, cloves, lime zest, and water. Reduce this liquid to a caramel. Then carefully fold in the plantains. Continue to cook at a medium-low temperature basting 2 minutes. Add the butter and mix it carefully into the caramel and plantains. Serve.

Plantains are as important to any Venezuelan as corn is to the people of Mexico. In Caracas and Maracaibo there are many ways to prepare plantains, since they are served almost every day on the dinner table with a protein and of course...white rice. This delightful recipe has been carried for many generations in traditional Venezuelan households. For anybody that has never taste them in temptation sauce, after you have one you will realize why they call it "Plantains in Temptation Sauce".

Cook's Note

This dish is excellent with Roast Pork, Ropa Vieja, Carne Desmenuzada and a simple Roasted Chicken.

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