{"id":3509,"date":"2020-05-27T08:52:34","date_gmt":"2020-05-27T12:52:34","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=3509"},"modified":"2022-10-13T08:29:18","modified_gmt":"2022-10-13T12:29:18","slug":"are-flourless-pate-kode-haitian-empanadas-possible","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/","title":{"rendered":"Bannann k\u00f2de, a flourless twist on our pate k\u00f2de, Haitian empanadas"},"content":{"rendered":"

Plantains, yuca, yams, veritab \u2026part of our everyday meals in Haiti, these local staples we call vivres alimentaires<\/em>, show up at breakfast, lunch and dinner alongside our eggs, omelets, meat, fish, poultry, soups, bouillon\u2026 In some kitchens, they now even drown them in our soup joumou, tchaka<\/a> and bouyon t\u00e8t kabrit<\/a>, a practice I did not grow up with.<\/p>\n

The meals and dishes above might make it seem like we have a wide repertoire of vivres recipes and that we enjoy those vegetables and roots in more ways than one. But we do not. Though you will find the occasional breakfast porridge prepared with plantain or tuber flours, when it comes to these produce, we seem to limit ourselves to serving the same vivres <\/em>the same way over and over again. Our main cooking methods involve simply boiling or frying.<\/p>\n

I can\u2019t help but wonder why as Haitians, we rarely get creative with those staples.<\/h2>\n

I myself am guilty of not stepping outside the box often enough in the kitchen. Even though I embarked on a yuca adventure<\/a>, which you can read all about here<\/a>, a few years ago and prepared plantain tortillas<\/a> earlier this month, it hadn\u2019t occurred to me that I could go beyond those recipes with different root vegetables. It took a creative booster from Je Cuisine Creole\u2019s \u201cP\u00e2te \u00e0 tout faire\u201d<\/a> for me to realize how much further I could go in my exploration of our vivres. Taking into account Leslie\u2019s suggestions on her blog, I spent the past couple of weeks trying sweet and savory vegetable and tuber-based pastries, pizzas, crackers and more with yuca, plantain and yams as my star ingredients. Each of those tried dishes left in me awe, and with countless recipes to share.<\/p>\n

I will, however, serve you my bannann k\u00f2de<\/em>, my flourless pate k\u00f2de, Haitian empanadas, first.\"These<\/h2>\n

Crispy, juicy and permeated with the arans\u00f2, my golden bannann k\u00f2de, which are akin to empanadas, can compete with their flour counterpart. Most of us would probably never think it possible to successfully prepare flourless pate k\u00f2de<\/a> let alone empanadas. Yet these bannann k\u00f2de prove different. \u00a0I chose to start with this popular street food for that reason. This newfound recipe opens the door to endless culinary creations with other contenders like yucas, veritab<\/a> and yams. Having stuffed and fried yucas in a similar fashion with blue cheese, I know the arans\u00f2 will complement them perfectly.<\/p>\n

That said, as I look back on those past few weeks in my kitchen, I can\u2019t help but wonder what would happen if we reinvented some of our local staples.<\/p>\n

\"These<\/p>\n

<\/div>
\n
\"These<\/div>\n<\/div>\n

Bannann k\u00f2de, Haitian flourless plantain empanadas<\/h2>\n
<\/div>\n\n
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These bannann k\u00f2de are a flourless spin on what we call pate k\u00f2de here in Haiti, deep fried street empanadas traditionally stuffed with salted smoked herring. The crust is made entirely out of plantains.<\/span><\/div>\n
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Prep Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings <\/span>8<\/span> small bannann k\u00f2de<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

For the herring stuffing<\/h4>
  • 2-3<\/span> arans\u00f2 filet<\/span> salted smoked herring<\/span><\/li>
  • 1-2<\/span> garlic cloves chopped<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> whole peppercorn<\/span><\/li>
  • \u00bd to<\/span> mato chopped<\/span><\/li>
  • \u00bd<\/span> chopped piment bouc<\/span><\/li>
  • 3-4<\/span> shallots cloves chopped<\/span><\/li>
  • 1<\/span> tbsp<\/span> of oil<\/span><\/li><\/ul><\/div>

    For the plantain crust<\/h4>
    • 2<\/span> green plantains<\/span><\/li>
    • Salt & Pepper to taste<\/span><\/li>
    • \u00bc<\/span> cup<\/span> of water<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
      <\/div> <\/h3>

      For the herring stuffing<\/h4>
      • Soak the herring in water for a few hours to reduce the sodium<\/div><\/li>
      • Discard the water and cut the herring into chunks<\/div><\/li>
      • Heat about 1 tbsp of oil in a pan<\/div><\/li>
      • Add the garlic and cook until translucent<\/div><\/li>
      • Incorporate the herring, season with peppercorn and piment bouc<\/div><\/li>
      • Cook for a bout 5 minutes, then add the chopped tomato<\/div><\/li>
      • Simmer on low until the tomatoes release their juice<\/div><\/li>
      • Turn off the heat and mix in the shallots<\/div><\/li>
      • Set aside to cool<\/div><\/li><\/ul><\/div>

        For the plantain crust<\/h4>
        • Wash your plantains and cut them into chunks (about 3 chunks per plantain)<\/div><\/li>
        • Transfer the chunks to a pot filled with water<\/div><\/li>
        • Bring to a boil and cook thoroughly<\/div><\/li>
        • Discard the cooking water and let cool<\/div><\/li>
        • Once cool enough to handle, remove the peel<\/div><\/li>
        • Using a masher or food processor, mash the cooked chunks until all lumps are gone and the mixture forms into a dough<\/div><\/li>
        • Season with salt and pepper to taste<\/div><\/li>
        • Shape into a ball. If the mixture doesn\u2019t hold, add some water one teaspoon at a time. Just enough for the \u201cdough\u201d to stick together<\/div><\/li>
        • Roll out the \u201cdough\u201d and flatten with a humid rolling pin<\/div><\/li>
        • Using a cookie cutter, cut the dough into circles<\/div><\/li>
        • Drop a small spoonful on each flattened plantain circle and fold into a half moon shape<\/div><\/li>
        • Seal the sides using a fork<\/div><\/li>
        • Fry your bannann k\u00f2de in hot oil until golden<\/div><\/li>
        • Serve warm<\/div><\/li><\/ul><\/div><\/div>\n\n

          Notes
          <\/div><\/h3>
          If the dough has slits, don\u2019t panic. Simply tap it with wet fingers and the pieces will stick together. Your \u2018empanadas\u2019 will hold during the frying. <\/span><\/div><\/div>\n\n
          <\/div>\n
          <\/div><\/path><\/g><\/g><\/svg><\/span>
          <\/div><\/div>\n\n
          <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

          Plantains, yuca, yams, veritab \u2026part of our everyday meals in Haiti, these local staples we call vivres alimentaires, show up at breakfast, lunch and dinner alongside our eggs, omelets, meat, fish, poultry, soups, bouillon\u2026 In some kitchens, they now even drown them in our soup joumou, tchaka and bouyon t\u00e8t kabrit, a practice I did not grow up with. The meals and dishes above might make it seem like we have a wide repertoire of vivres recipes and that we enjoy those vegetables and roots in more ways than one. But we do not. Though you will find the occasional breakfast porridge prepared with plantain or tuber flours, when it comes to these produce, we seem to limit ourselves to serving the same vivres the same way over and over again. Our main cooking methods involve simply boiling or frying. I can\u2019t help but wonder why as Haitians, we rarely get creative with those staples. I myself am guilty of not stepping outside the box often enough in the kitchen. Even though I embarked on a yuca adventure, which you can read all about here, a few years ago and prepared plantain tortillas earlier this month, it hadn\u2019t occurred to me that I could go beyond those recipes with different root vegetables. It took a creative booster from Je Cuisine Creole\u2019s \u201cP\u00e2te \u00e0 tout faire\u201d for me to realize how much further I could go in my exploration of our vivres. Taking into account Leslie\u2019s suggestions on her blog, I spent the past couple of weeks trying sweet and savory vegetable and tuber-based pastries, pizzas, crackers and more with yuca, plantain and yams as my star ingredients. Each of those tried dishes left in me awe, and with countless recipes to share. I will, however, serve you my bannann k\u00f2de, my flourless pate k\u00f2de, Haitian empanadas, first. Crispy, juicy and permeated with the arans\u00f2, my golden bannann k\u00f2de, which are akin to empanadas, can compete with their flour counterpart. Most of us would probably never think it possible to successfully prepare flourless pate k\u00f2de let alone empanadas. Yet these bannann k\u00f2de prove different. \u00a0I chose to start with this popular street food for that reason. This newfound recipe opens the door to endless culinary creations with other contenders like yucas, veritab and yams. Having stuffed and fried yucas in a similar fashion with blue cheese, I know the arans\u00f2 will complement them perfectly. That said, as I look back on those past few weeks in my kitchen, I can\u2019t help but wonder what would happen if we reinvented some of our local staples. These bannann k\u00f2de are a flourless spin on what we call pate k\u00f2de here in Haiti, deep fried street empanadas traditionally stuffed with salted smoked herring. The crust is made entirely out of plantains.<\/p>\n","protected":false},"author":1,"featured_media":3538,"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":[56,4],"tags":[],"class_list":["post-3509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-idea-casserole","category-recipes"],"yoast_head":"\nBannann k\u00f2de, flourless pate k\u00f2de with a plantain crust | Tchakayiti<\/title>\n<meta name=\"description\" content=\"These bannann k\u00f2de are flourless pate k\u00f2de. 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Prepared with a plantain crust, they're stuffed with herring and fried to a golden perfection.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-27T12:52:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-13T12:29:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2020\/05\/empanadas-plantain-herring-patties-haiti-pate-bananes-hareng-tchakayiti.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"Bannann k\u00f2de, a flourless twist on our pate k\u00f2de, Haitian empanadas\",\"datePublished\":\"2020-05-27T12:52:34+00:00\",\"dateModified\":\"2022-10-13T12:29:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/\"},\"wordCount\":809,\"commentCount\":6,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2020\/05\/empanadas-plantain-herring-patties-haiti-pate-bananes-hareng-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"articleSection\":[\"Idea Casserole\",\"recipes\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/\",\"name\":\"Bannann k\u00f2de, flourless pate k\u00f2de with a plantain crust | Tchakayiti\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/are-flourless-pate-kode-haitian-empanadas-possible\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2020\/05\/empanadas-plantain-herring-patties-haiti-pate-bananes-hareng-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"datePublished\":\"2020-05-27T12:52:34+00:00\",\"dateModified\":\"2022-10-13T12:29:18+00:00\",\"description\":\"These bannann k\u00f2de are flourless pate k\u00f2de. 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