Cameroonian Grilled Sweet Ripe Plantains

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.