Bannann Peze with Quick Pikliz

Bannann Peze with Quick Pikliz

This tea-sized interpretation of a traditional Haitian dish features plantain chunks that are soaked in salted water, fried, flattened, soaked again, and fried again and topped with a flavorful slaw.

Bannann Peze with Quick Pikliz
Serves: Makes approximately 8 servings
 
A tangy slaw scented with cloves and chilis, pikliz adds a perfect burst of acidity to Bannann Peze.
Ingredients
  • 4 cups water
  • 2 tablespoons kosher salt
  • 1 large green plantain, peeled and cut crosswise into 1-inch slices
  • Vegetable oil, for frying
  • Quick Pikliz (recipe follows)
Instructions
  1. In a medium bowl, stir together 4 cups water and salt until salt dissolves. Add plantain. Let stand for 15 minutes. Using a slotted spoon, transfer plantain to paper towels, reserving salted water.
  2. In a large skillet, pour oil to a depth of 1 inch. Heat over medium-high heat until a deep-fry thermometer registers 325°. Fry plantain in hot oil until lightly golden, 8 to 10 minutes. Let drain on paper towels.
  3. Using the bottom of a ramekin, flatten plantain slices to ¼-inch thickness. Return plantain to salted water. Let stand for 5 minutes. Remove, drain on paper towels, and fry a second time until crisp, approximately 5 minutes. Let drain on paper towels.
  4. To serve, top each plantain slice with Quick Pikliz. Serve immediately.

Quick Pikliz
 
Ingredients
  • 2½ cups green cabbage slaw mix
  • ¼ cup white vinegar
  • 2 tablespoons thinly sliced red bell pepper
  • 2 tablespoons thinly sliced green bell pepper
  • 2 tablespoons thinly sliced orange bell pepper
  • 2 tablespoons thinly sliced shallot
  • ½ teaspoon seeded and thinly sliced Thai chili pepper
  • ½ teaspoon salt
  • 2 whole cloves
Instructions
  1. In a medium bowl, toss together slaw mix, vinegar, bell peppers, shallot, chili pepper, salt, and cloves. Cover and refrigerate for at least 1 hour or overnight. Serve cold or at room temperature.

 

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