Banane Peze – Haitian Double Fried Plantain – Tostones in Spanish speaking Caribbean islands is Banane Peze in Haiti, albeit with some minor changes that creates a different flavor profile!
Fried Plantain is a ubiquitous side dish to any Caribbean meal. Either boiled or fried green or ripe plantain accompany almost every meal. Frying ripe plantain is pretty easy. Simply peel, slice and fry in oil. Frying green plantain takes a little bit more work. Even just learning how to easily remove the skin off of the green plantain takes some skill. Until I create a how to video, I hope my instructions are clear enough for you, but if you have any problems or questions, please leave a comment and I will respond to any questions.
In most of the Caribbean, green plantain is double fried. It is first cut into thick slices and fried just o give it a little color. It is then flattened with a gadget called a Tostonera and then fried again. If you don’t have a tostonera, you can also press down on the plantain with a heavy cast iron pan wrapped in aluminum foil. What makes Banane Peze – Haitian Double Fried Plaintain a little different is that in between it is dipped in a salted vinegar solution. This creates an additional level of flavor that brings Fried Green Plantain to the next level!
HOW TO PICK GREEN PLANTAINS
But before we get to making Banane Peze, let’s first talk about picking plantains. I still meet people every day who have never eaten plantains. It no longer surprises me, but being from Caribbean parents, I try to convince them what they’re missing out on. Many sometimes tell me that they want to try it, but they are not sure how to pick the plantains at the market with the color range from green to yellow to black.
The worst plantain is when it is in that in between stage. It’s not quite ripe yet, but it is no longer green. It’s half way savory and sweet and for me it’s like a schizophrenic plantain. It doesn’t know what it is. Am I green? Am I ripe? It just doesn’t know!
To make Banane Peze, you wan’t your plantain to be green. Even the ends should not be yellow. If you see yellow anywhere on the plantain, it is starting to turn ripe. Pick another one that is completely green.
To learn more about picking, peeling and cooking both green and ripe plantain, see here!
IN THE MAKING – HOW TO MAKE BANANE PEZE
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