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Banane Peze

If you’re Haitian then you probably don’t need this recipe but it doesn’t hurt to level it up with the garden to table spices and a beautiful presentation.

Banane peze is a staple in Haitian fritay and is typically served with fried chicken, yams and pikliz (Haitian coleslaw).

Serving Size: 2-4 people


  1. 4 plantains

  2. 1 tablespoon of Salt

  3. Scotch bonnet pepper

  4. 1/2 Bitter orange

  5. 2 Green onions

  6. 1/2 teaspoon Black pepper

  7. 3 cloves of Garlic


  1. Peel plantains

  2. Diagonally slice plantains into 3 or 4 pieces each

  3. Add spices to a mortar and pestle and grind up

  4. Add water and bitter orange to a mixing bowl and mix in 3/4 of spices

  5. Soak plantains in salt water mixture

  6. Add oil to a frying pan and turn heat on medium high

  7. Add plantains from mixture to oil and fry until they are golden brown

  8. Remove plantains from heat and let cool for a minute

  9. Press plantain pieces with a plantain presser or spoon or bottom of mug

  10. Dip pressed plantain into salt water mixture and gently drop into oil to fry a second time

  11. Remove from oil when plantains are golden brown and crispy


  1. Grab a banana leaf or plate

  2. Place plantain pieces on leaf

  3. Sprinkle remaining spice mix onto plantains

  4. Add flowers in empty pockets of plantains

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