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Bannann kòde, Haitian flourless plantain empanadas
These bannann kòde are a flourless spin on what we call pate kòde here in Haiti, deep fried street empanadas traditionally stuffed with salted smoked herring. The crust is made entirely out of plantains.
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Prep Time
3
hours
hrs
Cook Time
45
minutes
mins
Servings
8
small bannann kòde
Ingredients
For the herring stuffing
2-3
aransò filet
salted smoked herring
1-2
garlic cloves chopped
¼
tsp
whole peppercorn
½ to
mato chopped
½
chopped piment bouc
3-4
shallots cloves chopped
1
tbsp
of oil
For the plantain crust
2
green plantains
Salt & Pepper to taste
¼
cup
of water
Instructions
For the herring stuffing
Soak the herring in water for a few hours to reduce the sodium
Discard the water and cut the herring into chunks
Heat about 1 tbsp of oil in a pan
Add the garlic and cook until translucent
Incorporate the herring, season with peppercorn and piment bouc
Cook for a bout 5 minutes, then add the chopped tomato
Simmer on low until the tomatoes release their juice
Turn off the heat and mix in the shallots
Set aside to cool
For the plantain crust
Wash your plantains and cut them into chunks (about 3 chunks per plantain)
Transfer the chunks to a pot filled with water
Bring to a boil and cook thoroughly
Discard the cooking water and let cool
Once cool enough to handle, remove the peel
Using a masher or food processor, mash the cooked chunks until all lumps are gone and the mixture forms into a dough
Season with salt and pepper to taste
Shape into a ball. If the mixture doesn’t hold, add some water one teaspoon at a time. Just enough for the “dough” to stick together
Roll out the “dough” and flatten with a humid rolling pin
Using a cookie cutter, cut the dough into circles
Drop a small spoonful on each flattened plantain circle and fold into a half moon shape
Seal the sides using a fork
Fry your bannann kòde in hot oil until golden
Serve warm
Notes
If the dough has slits, don’t panic. Simply tap it with wet fingers and the pieces will stick together. Your ‘empanadas’ will hold during the frying.