📝 About This Recipe
Banane Pesée is the golden, crispy soul of Haitian street food and home cooking. These savory green plantains are twice-fried to achieve a shatteringly crisp exterior and a tender, starchy heart, traditionally seasoned with a signature garlic-salt soak. Whether served as a snack or a side to Griot (fried pork), they represent the vibrant, sun-soaked flavors of the Caribbean.
🥗 Ingredients
The Plantains
- 4 pieces Green Plantains (must be completely green and firm, not yellow)
- 2-3 cups Vegetable Oil (for deep frying; peanut or canola oil also works)
The Savory Brine (Trempette)
- 1 cup Warm Water
- 1.5 teaspoons Sea Salt (adjust to taste)
- 3 pieces Garlic Cloves (smashed and finely minced)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Vinegar (white distilled)
- 1/2 piece Scotch Bonnet or Habanero Pepper (sliced, optional for a hint of heat)
For Serving
- 1 cup Pikliz (Haitian spicy pickled vegetable relish)
- 1 pinch Flaky Sea Salt (for final seasoning)
👨🍳 Instructions
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1
Begin by preparing the brine. In a medium-sized bowl, whisk together the warm water, sea salt, minced garlic, lime juice, vinegar, and the optional Scotch Bonnet slice. Ensure the salt is completely dissolved and set the bowl aside to let the flavors infuse.
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2
Prepare the plantains by cutting off both ends of each fruit. Use a paring knife to make 2-3 shallow longitudinal slits through the thick green skin, being careful not to cut into the flesh.
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3
Peel the plantains by using your thumb to pry the skin away from the flesh. Once peeled, slice each plantain on a slight diagonal into rounds approximately 1 to 1.5 inches thick.
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4
In a heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil over medium heat until it reaches approximately 325°F (165°C). The oil should be hot but not smoking.
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5
Carefully place the plantain chunks into the hot oil. Fry them in batches to avoid crowding the pan. This first fry is intended to soften the starch, not to brown them deeply.
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6
Fry for about 4-5 minutes, turning occasionally, until the plantains are a light golden yellow and can be easily pierced with a fork.
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7
Remove the plantains from the oil using a slotted spoon and drain them briefly on paper towels. Do not let them cool completely; they must be warm to be pressed successfully.
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8
Using a 'tostonera' (plantain press) or the flat bottom of a heavy plate or glass, gently but firmly press each fried plantain chunk until it is about 1/4 inch thick. Aim for a flat, circular disc.
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9
Quickly dip each pressed plantain disc into the prepared garlic-salt brine. A 2-3 second soak is enough to flavor the fruit without making it soggy.
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10
Pat the discs dry very carefully with a paper towel. This is a crucial safety step to prevent the oil from splattering when you return them to the pan.
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11
Increase the oil temperature to 375°F (190°C). This second fry will create the signature crunch.
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12
Return the pressed and dried plantains to the hot oil. Fry for 2-3 minutes per side until they are deep golden brown and exceptionally crispy around the edges.
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13
Transfer the finished Banane Pesée to a wire rack or fresh paper towels to drain. Sprinkle immediately with a touch of flaky sea salt while still hot.
💡 Chef's Tips
Always use green plantains; if they have yellow spots, they will be too sweet and soft for this savory preparation. If you don't have a press, a small cutting board or the bottom of a heavy cast-iron skillet works perfectly. Don't skip the brine soak—it is the secret to the authentic Haitian flavor profile. Be extremely diligent about patting the plantains dry after the brine soak to avoid dangerous oil pops. If the plantains break apart when pressing, they likely weren't cooked long enough during the first fry.
🍽️ Serving Suggestions
Serve hot with a generous heap of spicy Pikliz (Haitian pickled cabbage) on top. Pair with Griot (Haitian Fried Pork) and Diri Ak Pwa (Rice and Beans) for a complete national meal. Enjoy as a snack with a cold Prestige beer or a glass of tropical fruit punch. Use them as 'sliders' by topping with shredded seasoned chicken or saltfish. Serve alongside avocado slices for a creamy contrast to the crunchy texture.