Bannan Duece/Fried Sweet Plantain

 

Fried Plantain with pikliz

                                   Ingredients

• 1-2 Semi ripe plantain (Not the green plantain) 
• 1/2 cup of vegetable oil
• 1/8 cup of pikliz

 Yielding 2-3 people

In either a frying pan or a small sauce heat the oil on medium high. While oil is heating, rinse plantain and cut the end off. Then using the knife slice down the plantain from top to bottom. The peel the skin off the plantain. Since this plantain is softer the skin should be easy to remove.

 Once the skin has been removed, cut the plantain into diagonal slices.

Repeat process with second plantain and place into hot oil. Be sure to watch the plantain and turn often because it cooks fairly quickly. Once plantain is cooked remove from oil and drain on paper towel. Repeat process and serve with pikliz. 

Bannan deuce avec pikliz

Fried Turkey/Coden Fris

Ingredients

1. 3 lbs of turkey steaks
2. 2 limes (cut in half and juiced)
3. 1 tablespoon of vinegar
4. 1 tablespoon of salt
5. 2 teaspoons of black pepper
6. 2 tablespoons of Epis
7. 3 cups of water
8. 3 to 4 cups of vegetable oil
9. deep fryer
10. 2 Sheets of paper towel

How to clean Turkey

In the sink, cut turkey steak in half, remove veins or any loose skin; then rub with limes. Rinse in cold water and in a medium sized bowl add lime juice, vinegar, salf, epis and black pepper. Mix thouroughly with hands and let marinate for 30-45 minutes.




Recipe

In a saucer pan, add water and turkey marinade and boil until tender. Once tender turn on deep fryer and add oil. Separate turkey from liquid and set aside. Place turkey meat into batches for easier frying. Once the oil is hot add turkey batches and fry until golden brown. Set aside on layered paper towels and repeat process. Garnish with Pikliz and use liquid for dipping or rice and plantain.

Griot/Fried Pork

Fresh Griot with Bannan peze

You asked for it, well, here it is! Griot! Griot! Griot! Griot is basically pork shoulders cut into cubes/pieces, marinated and deep fried. Griot is a very popular dish and best paired with bannan peze (Fried and smashed plantain illustrated above), pikliz with diri kole (beans and rice).

Ingredients

3 lbs of pork shoulder (cut into cubes/pieces)

3 cloves

2 garlic cloves

1/4 cup of parsley

1/2 cup onions

2 teaspoons salt

2 teaspoons black pepper

1/4 cup green pepper

paprika

2 lime (cut in half & juiced)

1 or 2 habanero peppers
3 to 4 cups of water
4 to 5 cups of vegetable oil
deep fryer
2 sheets of paper towel

How to clean and Marinate Pork

Blend habanero pepper, parsley, onion, cloves, garlic and paprika into a paste with about 1 tablespoon of lime juice, then set aside. In the sink, rub pork with limes rinse with cold water. In a meduim sized bowl, add pork, lime juice, paste of ingredients and mix with hands. Cover and refrigerate for 45 minutes to 24 hours.

Recipe

In a saucer pan, add water, marinated pork and boil until tender, probably 30-45 minutes. Heat oil in deep fryer. Separate pork for liquid and set pork aside, do not discard liquid. Separate pork into batches for frying and fry until a light dark brown color. Set aside on paper towel. Once all the batches are completed you can used liquid as sauce for the rice or fried plantain. Garnish with pikliz and enjoy!