Cachimadou

About This Recipe

Cachimadou are crispy-on-the-outside, tender-on-the-inside fried plantain rings. Dusted with cinnamon sugar or drizzled with honey, they're a delightful ending to any meal. This cachimadou is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Sweetness here is controlled — balanced by acidity, salt or bitterness so each bite invites another. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 3 ripe plantains(yellow with black spots)
• oil for frying as neededvegetable oil
• 3 tbspsugar
• 1 tbspground cinnamon
• 2 tbsphoney(optional)

Instructions

1. 1

   Prepare plantains

   Peel plantains and cut diagonally into 0.5-inch thick slices. Cut each slice into rings or leave as rounds.

2. 2

   Heat oil

   Heat oil in deep pan to 350°F. Test with a piece of plantain—it should sizzle immediately.

3. 3

   Fry plantains

   Fry plantain slices in batches for 3-4 minutes per side until golden and crispy outside, tender inside.

4. 4

   Coat with sugar

   Drain on paper towels. While still warm, toss with cinnamon-sugar mixture or drizzle with honey.

Variations

• •

  Dust with plain sugar for less sweet option

• •

  Serve with dulce de leche for dipping

• •

  Make baked version for lighter preparation

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best consumed fresh; store 1 day in airtight container

Frequently Asked Questions