Haitian Banan Peze | How to make Banan Peze ~ H for Haiti

On the eighth day of this wonderful journey, join me to travel all the way to Haiti, officially the Republic of Haiti, a Caribbean country. I don't remember if I had actually wanted to make some other country, however I kept coming back to this country and I was reading all about their puddings and rice dishes.

I was frequently ending up reading about this Banan Peze, and thought it would be heights of laziness if I were to make a banana chip or fry, with basic ingredients, just like Indian Style. Something prodded me further read it further and see if it was any different.

I was happy I did! Haitian Banan Peze is as different as it can get from our Indian version. Yes it is finally seasoned with just salt and pepper or red chili powder. However it is different in the way it is made. On the records, this remains the top favorite of my kids. I initially thought of using only one plantain. Then seeing how many pieces ended up, decided to use the other one as well.

I was really taken up on how much my kids loved it and were even sulking that it got over. Each one was blaming the other for the quick vanish! this is surely something you should make and enjoy. I know the elders at home enjoyed it as well, though I got the tiniest piece to taste.

I know I am not talking much about the countries I am making and the memories it created when I was reading about the cuisine. I wanted to keep it simple and not stuff everybody with so much history and geography. 

I leave you to enjoy this lip smacking Banan Peze!

Haitian Banan Peze | Fried plantains

Country : H for Haiti
Category : Snacks, Kid Friendly
Preparation Time: 10 - 15 mins
Cooking time : 5 -8 mins per batch


Green plantains, peeled (Raw) - 2 nos
Salt to taste
Vinegar - 1 tbsp 
Water - 1 cup
Red Chili powder for seasoning

How to make the Banan Peze

Heat oil for deep frying in a pan/kadai

Slice the plantains crosswise into 1/2″ thick slices. (About 5 pieces each).

In a small bowl, add salt and vinegar, set aside.

Add as many slices as you can, without crowding and brown about 2 minutes on each side.

As they crown, using a slotted ladle, transfer them to paper towels to drain.

On a chopping board, place the fried pieces, using the flat bottom of a small cup, press each slice into a flat round about 1/4″ thick and 2″ wide in diameter.

Soak flattened plantains in water mixture, quickly remove and gently drop into hot oil on medium heat.

Fry the rounds again for about 1 minute on each side, until crispy and golden brown.

Drain on Kitchen towels.

Season with salt and red chili powder and serve hot



Pressing the fried plantains is a trick you can get the hang after couple of them. 

When you dipping into the salt water, make sure you don't drop it, as it becomes tricky to remove the piece intact. 

I read they even have a plantain smasher, called as tostonera. Maybe potato masher will also work.

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