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Loading...In Cameroon, plantains that have ripened to the sweet, soft "mur" stage are a beloved treat, especially when charred over a fire and glazed with a fragrant caramel syrup. This simple dessert captures the smoky-sweet soul of West African street food with just a handful of pantry staples. Serve it warm on its own or with a scoop of vanilla ice cream.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 305 kcalCalories
- 10 gFat
- 5 gSaturated Fat
- 58 gCarbs
- 4 gFiber
- 36 gSugar
- 2 gProtein
- 35 mgSodium
- 500 mgPotassium
- 30 mgCalcium
- 0.8 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the plantains
- 4 very ripe plantains (yellow with black-spotted skin)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil, for the grill
For the caramel syrup
- 1/2 cup brown sugar (or palm sugar)
- 3 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of fine salt
Directions
- Peel the ripe plantains and slice them on a sharp diagonal into 1/2-inch thick ovals so they stay tender on the grill.
- In a small saucepan over medium heat, combine the brown sugar, water, lemon juice, vanilla, cinnamon, and salt. Stir until the sugar dissolves and the syrup gently bubbles for 2 to 3 minutes; stir in the melted butter and keep warm.
- Preheat a grill pan or outdoor grill to medium-high (about 200 °C / 400 °F) and lightly oil the grates with the vegetable oil.
- Brush both sides of the plantain slices with the butter mixture and arrange them in a single layer on the hot grill.
- Grill 2 to 3 minutes per side, brushing frequently with the warm caramel syrup, until deep golden-brown with distinct char marks and a glossy glaze.
- Transfer the plantains to a warm platter, drizzle with the remaining syrup, and let them rest for 1 minute so the glaze sets.
- Serve immediately as a snack, side, or dessert, with extra syrup on the side for dipping.
Cook’s Notes
- Choose plantains that are mostly black on the outside for maximum sweetness and the classic "mur" softness.
- Use a ridged grill pan indoors for pretty char marks, or cook over charcoal outdoors for an authentic smoky flavor.
- Baste the plantains with syrup every flip to build a thick, lacquered caramel crust.
- A squeeze of fresh lime just before serving brightens the sweetness beautifully.
- Leftover plantains reheat well in a hot skillet with a splash of water to loosen the glaze.
