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Banan Peze (Twice-Fried Green Plaintain Slices)

These are wonderful! Haitian-style or Cuban-style, they are great. The Cuban-Style is to make a garlic melted salted butter to serve over the "Tostones", just before serving and the Haitian-Style is just to add the salt. Traditionally, Banan Peze is served as an essential acompaniment to "Griots" #148369. Once again, some of the terminology is different because I have the recipe in Creole and something is lost in the translation. Received a helping hand from Valentine Joseph.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • In a 12" skillet, heat oil over moderate heat until light haze forms.
  • Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
  • In a small bowl, add remaining ingredients and set aside.
  • Add as many slices as you can, without crowding and brown about 2 minutes on each side.
  • As they crown, transfer them to paper towels to drain.
  • On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.
  • Soak flattened plaintains in water mixture and place in oil on medium heat.
  • Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
  • Drain on paper towels.
  • Season with salt and serve with Griots or any chicken or shrimp dsh.
  • Bon Appetit!
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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"These are wonderful! Haitian-style or Cuban-style, they are great. The Cuban-Style is to make a garlic melted salted butter to serve over the "Tostones", just before serving and the Haitian-Style is just to add the salt. Traditionally, Banan Peze is served as an essential acompaniment to "Griots" #148369. Once again, some of the terminology is different because I have the recipe in Creole and something is lost in the translation. Received a helping hand from Valentine Joseph."
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  1. Manami
    These are wonderful! Haitian-style or Cuban-style, they are great. The Cuban-Style is to make a garlic melted salted butter to serve over the "Tostones", just before serving and the Haitian-Style is just to add the salt. Traditionally, Banan Peze is served as an essential acompaniment to "Griots" #148369. Once again, some of the terminology is different because I have the recipe in Creole and something is lost in the translation. Received a helping hand from Valentine Joseph.
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