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Fried Plantains (Bannann Peze)

The Quirky Foodster Team

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Ingredients

  • 3 green plantains
  • Vegetable oil, for frying
  • Salt water (1 tbsp salt dissolved in 500 ml/2 cups water)

Method

  1. Peel the plantains and cut into 3 cm (1 1/4 inch) thick rounds.
  2. Heat about 2 cm (3/4 inch) of oil in a frying pan over medium heat.
  3. Fry the plantain pieces for 3-4 minutes per side until lightly golden but not fully cooked through. Remove and drain.
  4. Using a flat-bottomed plate or plantain press, flatten each piece to about half its original thickness.
  5. Dip each flattened piece briefly in the salt water, then return to the hot oil.
  6. Fry a second time for 2-3 minutes per side until deep golden and crisp.
  7. Drain on paper towels and serve hot, sprinkled with a little extra salt if desired.

Introduction: Twice-fried and flattened green plantains, bannann peze are a ubiquitous accompaniment served alongside griot and fried fish, prized for their crisp exterior and savoury, slightly starchy flavour.

Cultural Background: Twice-fried and flattened green plantains, bannann peze are a ubiquitous accompaniment served alongside griot and fried fish, prized for their crisp exterior and savoury, slightly starchy flavour.

Tips: Choose plantains that are truly green and firm; overly ripe plantains will not hold their shape when flattened and fried twice.

Variations: A pinch of garlic powder can be added to the salt water dip for extra flavour.

Storage: Best eaten fresh; leftovers can be refrigerated in an airtight container for up to 1 day.

Reheating: Reheat in an oven or air fryer at 200°C (400°F) for 5 minutes to restore crispness.

Nutrition: Approx. 220 kcal, 1 g protein, 9 g fat, 35 g carbohydrate, 2 g fibre per serving.

FAQs:

Q: Why fry the plantains twice?

A: The first fry cooks the interior while the second, after flattening, creates the signature crisp, flattened texture.

Q: What's the difference between bannann peze and tostones?

A: They are essentially the same preparation known by different names across the Caribbean and Latin America.

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