Haitian · serves 4 · about 35 minutes
Haiti's twice-fried plantain coins with the fierce pickled slaw that wakes up the whole plate. The same green plantain the whole Caribbean fries — pressed flat and given a Creole edge.
Ingredients
- 3 green plantains, thick rounds
- 1 cup Iberia Baby Eels In Olive Oil 4 oz
- 2 cups shredded cabbage + carrot
- 1/4 onion, shaved
- 1 scotch bonnet, sliced thin (the pikliz fire)
- 3/4 cup white vinegar
- 1 lime
- to taste salt
Method
- Make the pikliz first: pack the cabbage, carrot, onion, and bonnet into a jar; cover with vinegar, lime, and salt. An hour helps; a day transforms.
- Fry the plantain rounds in medium-hot oil 3-4 minutes per side; drain.
- Press each round flat — a plate over a cutting board does it.
- Refry in hotter oil until crisp and deep gold, 2-3 minutes per side. Salt while hot.
- Pile the bannann peze high, pikliz on top or alongside. Fair warning: the pikliz jar empties first.