Banana peze (translated from Haitian Kreyol to English is "pressed plantain") is a side dish that I've been eating for as long as I can remember. This side dish is a staple in Haitian Cuisine and several other countries in the Caribbean. While they are super easy to make, they are also super easy to total screw up. There isn't much room for mistakes with this, so they require your utmost attention when cooking these. If the plantains are too overcooked or undercooked, either way you'll have a mess on your hands.
LET'S GET COOKING!
Ingredients
Green Plantains, cut into 8 pieces on the bias
Yellow Plantains, cut into 8 pieces on the bias (Do not use the plantains that are so ripe that they are beginning to blacken. That's another recipe for another post.)
2-1/2 cups of water
1 tablespoon rice wine vinegar
1 teaspoon salt
Cooking oil, enough for deep frying. I use coconut oil, but peanut oil, vegetable, and canola oil all work well, too
* special tools: Plantain press, potato masher, or the bottom of your ceramic mug
Directions
Before you start the rest of your meal, do this step. Fill a large bowl with water, vinegar, and salt. Stir until salt is dissolved. Placed the cut plantains in the water and allow to soak. Let's this side dish be the last thing your fry up so you can serve it piping hot!
After the rest of your meal is just about cooked start heating your oil on medium high heat in a deep skillet.
Shake the plantain of any excess water and carefully drop the plantain in the hot oil. Do not overcrowd the pot, and cook the plantains in batches. Set aside the water.
Here's the tricky part: You don't want to under cook the plantain during this stage or you'll fighting with a raw interior and the plantain pieces may break apart when pressing. You don't want to overcook the plantain because you still have to cook them on more time and don't want them to be rock hard at the end of the second round frying.
Heat the oil in the deep skillet. When it begins to sizzle, then you know the oil is hot, or to 375 degrees F if you're using a thermometer.
Carefully drop the plantains into the hot oil. Rotate the plantain piece to allow to cook on all sides, top, bottom, and sides. As the plantains cook through (about 5-7 minutes) remove them from the oil, and drop them (oil and all) back into the vinegar-water. Allow the plantains to soak until they cool off and are easy to handle. Allow the plantains to soak in the vinegar-water while they are not being handled.
Turn the heat down on the oil so the oil does not burn.
Using your plantain press, potato masher, or the bottom of a ceramic cup, gently press the plantain. Flip the plantain and press again. Keep flipping and pressing until the plantain is your desired flatness without breaking. If the plantain feels like it's about to break, then stop the flipping and pressing.
Raise the heat back up on the oil. When it begins to sizzle you know you're ready to get cooking again. Dip the plantains in vinegar-water again briefly, then carefully drop it back in the heated oil.
Cook the pressed plantain for another 5-7 minutes flipping to allow to cook on both sides. When ready transfer to a paper towel to draw out any excess oil. Sprinkle with salt while still piping hot and serve.
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