Bannann peze Haitian Food

Hey foodies! I wanted to share one of my all-time favorite Haitian dishes: Bannann Peze! If you've never had these crispy, savory Haitian fried plantains, you are truly missing out on a taste of sunshine. For me, they bring back so many wonderful memories from my childhood, sitting around the table with family, ready to devour a fresh batch. It's more than just a side; it's a staple, a comfort food, and a true representation of Haitian culinary tradition. When people ask me what plantains in Creole are called, I always tell them about "bannann" – and "bannann peze" specifically refers to these twice-fried, flattened green plantains. The 'peze' part actually means 'pressed' or 'squeezed' in Haitian Creole, perfectly describing how they're made. Making perfect bannann peze might seem intimidating, but I promise it's super straightforward once you get the hang of it. Here’s how I make mine, ensuring they come out golden, crispy on the outside, and tender inside every single time. First, you need to choose the right plantains. For bannann peze, always go for green, unripe plantains. They should be firm and have no yellow spots. This is crucial for that savory, starchy texture we're aiming for. Ripe plantains (the yellow or black ones) are sweet and used for a different dish called "bannann fri" (fried sweet plantains). My Simple Steps for Delicious Bannann Peze: Peel and Slice: Start by cutting off the ends of your green plantains. Then, score the skin lengthwise in a few places and peel it off. Slice each plantain into 1-inch thick rounds. First Fry: Heat a generous amount of vegetable oil in a heavy-bottomed pan or deep fryer to about 350°F (175°C). Fry the plantain slices in batches for about 3-4 minutes, or until they’re lightly golden and softened. Don't let them get too brown yet! Remove them from the oil and drain on paper towels. The 'Peze' (Pressing): This is the fun part! While the plantains are still warm, you need to flatten them. You can use a tostonera (a special plantain press, which I highly recommend if you make these often!), the bottom of a heavy glass, or even a small plate wrapped in plastic wrap. Gently press each piece until it’s about ¼ inch thick. Be careful not to press too hard or they might break apart. Second Fry & Seasoning: Increase the oil temperature slightly to about 375°F (190°C). Fry the flattened plantains again, in batches, for another 2-3 minutes per side, or until they are beautifully golden brown and super crispy. As soon as they come out of the oil, sprinkle them generously with salt. Some people like to soak their pressed plantains in a little garlic water before the second fry for extra flavor – a trick I learned from my aunt! Serving Suggestions & What I Love Them With: Bannann peze are incredibly versatile. They’re absolutely perfect as a side dish for almost any meal. My favorite way to eat them is alongside some delicious griot (fried pork) and a spicy pikliz (Haitian pickled slaw) – the combo is just divine! They also pair wonderfully with fried fish, chicken, or even just a simple dipping sauce like sauce ti-malice. Sometimes, I even enjoy them as a hearty snack on their own. Pro-Tip: To avoid overly oily plantains, make sure your oil is at the correct temperature for both fries. If it's not hot enough, the plantains will absorb too much oil, and if it's too hot, they'll burn before cooking through. Also, don't overcrowd the pan; fry in small batches to maintain oil temperature and ensure even cooking. I hope you give this authentic Haitian banan peze recipe a try! It’s such a rewarding dish to make and even more delicious to eat. Let me know if you try it and what you pair your fried plantains bannann peze with!