{"id":106,"date":"2014-03-20T20:17:49","date_gmt":"2014-03-20T20:17:49","guid":{"rendered":"http:\/\/localhost:8888\/tchaka\/?p=106"},"modified":"2022-10-15T20:35:42","modified_gmt":"2022-10-16T00:35:42","slug":"bananes-pesees","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/bananes-pesees\/","title":{"rendered":"Bananes Pesees"},"content":{"rendered":"<p><!--:en-->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&#8217;t forget to try them with our <a title=\"Haitian Pikliz\" href=\"http:\/\/tchakayiti.com\/home\/haitian-pikliz-recipe\/\">Haitian pikliz recipe<\/a>.<\/p>\n<p>If you try his version, do share your feedback in the comment form below.<\/p>\n<div class=\"recette\">\n<h2>Ingredients<\/h2>\n<ul>\n<li class=\"ingredient\">Plantain<\/li>\n<li class=\"ingredient\">Garlic<\/li>\n<li class=\"ingredient\">Salt<\/li>\n<li class=\"ingredient\">Lime juice or vinegar (a few drops)<\/li>\n<li class=\"ingredient\">Water<\/li>\n<li class=\"ingredient\">Hot oil<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Peel the plantains and cut them in two or three bevelled pieces<\/li>\n<li>Dip the pieces in some salted water to which you can add a few drops of lime and some fresh garlic (optional)<\/li>\n<li>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<\/li>\n<li>Take the precooked pieces out and press them using either a plantain smasher, the plantain peel or two small plates<\/li>\n<li>Fry the pressed pieces a second time in the hot oil until they become crispy on the outside<\/li>\n<li>Serve the bananes pesees immediately\u00a0with salt or\u00a0<a title=\"Haitian Pikliz\" href=\"http:\/\/tchakayiti.com\/home\/en\/haitian-pikliz-recipe\/\">Haitian pikliz<\/a>\u00a0(optional)<\/li>\n<\/ol>\n<\/div>\n<div class=\"recette\"><\/div>\n<p><!--:--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t forget to try them with our Haitian pikliz recipe. If you try his version, do share your feedback in the comment form below. Ingredients Plantain Garlic Salt Lime juice or vinegar (a few drops) Water Hot oil Instructions 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\u00a0with salt or\u00a0Haitian pikliz\u00a0(optional)<\/p>\n","protected":false},"author":1,"featured_media":260,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[4],"tags":[],"class_list":["post-106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bananes Pesees - Tchakayiti, Haitian Recipes<\/title>\n<meta name=\"description\" content=\"Bananes Pesees in Haitian cooking, are pressed plantains that are fried twice and served as accompaniements to meats.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/bananes-pesees\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bananes Pesees - Tchakayiti, Haitian Recipes\" \/>\n<meta property=\"og:description\" content=\"Bananes Pesees in Haitian cooking, are pressed plantains that are fried twice and served as accompaniements to meats.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/bananes-pesees\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog &amp; 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