You'll find an odd name and unusual ingredients in mala rabia (guava and plantain in syrup), but don't freak out, you will love this delicious Dominican dessert.
Why we ❤️ it
When one of our forum regulars asked us about this recipe, which I had never heard of before, I was convinced it was a joke, with a name that roughly translates as "bad rage", it had to be, right? Lesson learned: never underestimate Dominican creativity when it comes to naming our food something bizarre.
The name may be weird, but the dessert is an uncommon combination of ingredients that somehow manage to work together in an interesting way.
What's mala rabia?
Mala rabia is a Dominican dessert made with guava, sweet potatoes (batata), and ripe plantains.
But, did you know that Mala Rabia exists in other Latin American countries? Yes, I've seen Peruvian recipes, and Cuban too. I suspect more countries have their own version. Neither recipe is remotely similar to ours, and the Peruvian one is a savory dish.
About this recipe
Another wonderful thing about what I do is that I discover the generosity of Dominican cooks, many willing to take me into their kitchens and share their family recipes with me. Perhaps they do not want them lost to time.
Some recipes are harder to find than others. After inquiring for several days I found someone who knew what it was, and she gave me the recipe. What do you know, that someone's granddaughter was sitting right next to me in my office.
Thanks to Doña Elsa Rincón for teaching me how to prepare this ripe plantain and guava dessert. I also learned from her that there are two versions of this dessert: with or without milk. We give you both choices.
This recipe yields 6 servings.
Recipe
[Recipe + Video] Mala Rabia (Guava and Plantain in Syrup)
Ingredients
- 3 guavas
- 3 sticks of cinnamon
- 6 cup water, divided (may need more)
- ½ cup sugar (white, granulated)
- 1 plantain (very ripe), diced
- 1 cup batata (sweet potato), diced
- ¼ cup condensed milk, (optional, see notes)
Instructions
Cutting the guava: Wash the guavas and halve. Scoop out the seeds using a teaspoon. Cut the guavas into wedges and set the wedges aside.
Boiling seeds: Boil the seeds and the cinnamon sticks over medium heat in 4 cups of water for 10 minutes. Add water if it becomes necessary to maintain the same level of liquids.Remove from the heat and sieve, discard the solids.
Cooking guavas: Pour the liquid back into a pot and add sugar, plantain, and sweet potato.Boil over medium heat until all the ingredients are cooked throughout. Add water as it becomes necessary to maintain the same level of liquid.Add the guava wedges and boil for another five minutes, let enough of the liquid evaporate to obtain a light syrup.
Serving: Remove from the heat and cool to room temperature. If you want to add milk, mix it in now.Chill before serving.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
