I got this bananes pesees recipe from an uncle who added his own twist to it. He used to add mashed garlic and vinegar to the soaking water. I thought it was a really clever and tasty addition, so I am sharing his version here. Feel free to omit the garlic and vinegar if you want to go the traditional route. And don’t forget to try them with our Haitian pikliz recipe.
If you try his version, do share your feedback in the comment form below.
- Lime juice or vinegar (a few drops)
- Hot oil
- Peel the plantains and cut them in two or three bevelled pieces
- Dip the pieces in some salted water to which you can add a few drops of lime and some fresh garlic (optional)
- Fry the pieces in the hot oil until they turn golden. Avoid letting them cook fully as the cooking process will be completed the second time you fry them
- Take the precooked pieces out and press them using either a plantain smasher, the plantain peel or two small plates
- Fry the pressed pieces a second time in the hot oil until they become crispy on the outside
- Serve the bananes pesees immediately with salt or Haitian pikliz (optional)