Peruvian Pot
Chapo
A beloved Amazonian comfort dessert made from ripe plantains simmered with cinnamon and cloves until thick and creamy. Sweet, simple, and deeply satisfying — a natural energy booster enjoyed throughout the jungle.
Ingredients
Instructions
- 1
Peel the very ripe plantains and cut into thick chunks. The riper the plantain, the sweeter your chapo will be — look for plantains with dark, almost black skin.
- 2
Place the plantain chunks in a pot with the water, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the plantains are very soft and falling apart.
- 3
Remove the cinnamon stick and cloves. Mash the plantains in the cooking liquid with a wooden spoon or potato masher until you get a thick, smooth consistency — somewhere between a pudding and a thick drink.
- 4
Taste and add sugar only if needed — very ripe plantains are usually sweet enough on their own. Stir in vanilla extract if using.
- 5
Serve warm in cups or bowls. In the Amazon, chapo is enjoyed any time of day — as a nourishing breakfast, an afternoon snack, or a comforting dessert.
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