While visiting Panama, we came across this dish. I later found out that not only do we make this Puerto Rico, but also Cuba and most of Central America.
This sweet side dish adds a nice contrast to other traditional Latin dishes.
3 very ripe plantains ( skin covered in black spots), peeled, sliced in about one inch pieces
1 cup brown sugar
pinch of salt
3 cinnamon sticks
2 oz dark rum
2 tablepoons of unsalted butter
about 2 cups water to cover plantains
Place plantains in a medium sauce pan, add the cinnamon, rum, sugar, butter, salt and cover plantains with water. Bring to a soft boil over medium-high heat, stirring occasionally to make sure the sugar dissolves. This will take about an hour or until the sugar caramelizes.