The Caribbean · Volume 14, The First Free Kitchen in the Americas
Bannann peze
Haiti
An illustration of the dish, not a photograph of it cooked.
- Time
- 25 minutes
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
No exact quantities were found; the process below is the consistent, defining technique documented across every source consulted.
As tradition built it
Bannann peze
About 20 to 25 minutes.
Ingredients
- 4 green, unripe plantain
- as available oil, for frying
- to taste, dissolved in the dipping water salt
- a few drops (if using) lime juice (sometimes, added to the salted water)
Method
- Peel the green, unripe plantain and cut into rounds.
- Fry once in hot oil until just starting to colour.
- Smash flat, traditionally with the base of a glass, and dip briefly in salted water, sometimes with a little lime juice added.
- Fry a second time until crisp and deep gold.
Notes
Directly comparable to, but named distinctly from, tostones elsewhere in the Caribbean.
What a modern chef changes
Held Fry Temperature, Fixed Salt Ratio
Rung 2
Method
- Fry at a genuinely held, stable oil temperature for both stages rather than a variable stovetop flame, for an even, non-greasy crust across every piece rather than a patchily browned batch.
- Salt the dipping water to a fixed, tasted ratio rather than approximating it, so the seasoning through the plantain's interior is consistent piece to piece.