Mid-Knight Snack: Bannann Peze

By Micah A. Schuttler

Have you ever had a hankering for Haitian food? Are you interested in trying recipes from around the world? Then segment for you. This month, we’re trying fried green plantains (or bannann peze in creole). My dear friend and MU grad Leintz Belony will take us on a delicious journey, teaching me how to cook and informing all of us about Haitian culture. For a bonus treat, I’ve included the recipe for Indian chapati, a flat bread similar to naan bread. My good friend Christabel (@christabel_e01 on Instagram) was kind enough to give me the recipe. As always, thank you for joining me for a Mid-Knight Snack! 

Bannann pezze: 

Ingredients

·       3 Green Plantains

·       1 tablespoon(s) Vinegar

·       1 tablespoon(s) Salt

·       1 teaspoon(s) Garlic Powder

·       1 cup(s) Vegetable Oil

·       1 Tostonera (Plantain Press)

·       1 cup(s) Hot Water

Method

Step 1:

Heat Oil on medium high heat in a deep fryer or frying pan.

Step 2:

Peel plantains and angle cut each one into 5 equal pieces.

Step 3:

In a bowl add the hot water, vinegar, salt and set aside.

Step 4:

Lightly brown the plantains in the oil (Approximately 5 min).

Step 5

Remove the plantains from the oil and flatten each plantain using the tostonera.

Step 6

Soak the flattened plantains in the hot water and carefully back in the oil for an additional 5 min.

Step 7

Remove plantains from oil and place them on a paper towel to remove the excess oil.

Step 8

Serve Hot.

 

Chapati: 

Chapati Ingredients: 

·      4 cups of all purpose flour

·      4 tablespoons of cooking oil or melted ghee

·      1 teaspoon salt

·      1 teaspoon of sugar 

·      1 1/2cups of warm water (add more if dough is too dry)

Step 1:

In a large bowl start by adding the warm water add salt, sugar and oil. Add flour and start kneading until the dough starts coming together. Lightly sprinkle flour on clean countertop then get your dough. Proceed to knead for 10-15 minutes until soft and smooth dough is achieved (add more sprinkled flour during the process). . To check if dough is ready, poke it lightly and if it slowly bounces back. it means the dough is done well. 

 

Let the dough rest for 30 minutes. 

Step 2:

Once dough has rested, divide the dough into 10 to 12 pieces and form them into balls. Cover them with a clean kitchen towel allowing them to rest for 10 to 15 minutes.

Step 3:  

Dust flour onto working countertop, take one of the balls and start rolling with a rolling pin to form a circular shape, brush oil on top and roll it like you would a yoga mat, then create a coil-like shape and press the ball down with your palm to make it flat. Repeat this process to the rest of the remaining balls of dough.

Step 4: 

Roll each of the coil-like shape doughs with the rolling pin to form a circular shape again. Repeat for each one.  

Step 5:

In a hot cooking pan, place the rolled out chapatis and fry each side with a little oil until its golden brown on medium to low heat. Place the cooked chapati on a plate and cover with foil. 

Step 6:

Serve with beef or bean stew, tea or coffee and enjoy!