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Twice Fried Plantains (Bannann Peze)

October 3, 2016 by Sendy Leave a Comment

It’s been way too long BUT I have a brand new tutorial for you! Bannann Peze, twice-fried green plantain, is a staple side dish in the Caribbean. They go well with just about anything or a alone. Watch to see how simple it is to make this wonderful treat!

 

Twice Fried Plantains (Bannann Peze)
Recipe Type: Appetizer or Side
Cuisine: Caribbean, Latin
Author: Sendy Chancy
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2-3 servings
Ingredients
  • 2 green plantains
  • cooking oil (I use coconut oil or canola oil)
  • tostonera (to press the plantains) or two small dishes
  • 1 teaspoon of celtic salt (or salt of your choice)
  • 1/2 lime
  • 1/4 cup white vinegar
  • about a cup of lukewarm water
  • fresh pikliz to garnish (optional)
Instructions
  1. First, you have to peel the plantains. Slice the peel down the length of the plantain on one or two sides. Then, you can remove the peel. Quick tip: if you let the plantain sit in some hot water or if they are room temperature or ripe plantains then they will peel off seamlessly.
  2. Slice each plantain crosswise into medium pieces about 1 1/4″ wide.
  3. Heat cooking oil at 375°F for several minutes.
  4. Place the plantain pieces in a bowl and add the juice of the lime, vinegar, salt and lukewarm water to cover the plantain in the bowl. Let sit for few minutes.
  5. When oil is hot, make sure the water id drained, place the pieces in the oil (carefully!), trying not to crowd them too much.
  6. Cook for 7 minutes or until the plantain has turned a light golden brown color.
  7. Remove from oil and place in a dish with a paper towel to absorb the oil before smashing.
  8. Using the tostonera place the fried plantain piece in the recessed portion of the tostonera and fold together to smash the plantain. If you don’t have a tostonera you can use two small dishes or even the flat edge of a meat tenderizing mallet.
  9. After you press the plantains, dip them in the liquid, drain and fry them in the oil for 2-3 minutes.
  10. Remove them from the oil and let them sit on a paper towel for a few minutes and serve immediately!
3.5.3208

Some serving ideas:

  • They make a great snack or appetizer all by themselves! I like them with pikliz.
  • For a heartier snack, enjoy with sliced avocado
  • Dip them in your favorite dip — chopped garlic sauteed in olive oil is my favorite
  • You can make mini “sandwiches” with them (I like them with fried pork)
  • As a side dish with Caribbean or Latin dishes

Enjoy!!!

Filed Under: Food, Recipes Tagged With: appetizer, bannann peze, ethnic, food, fried food, haitian, haitian food, plantains, side dish, tostones

Natural Hair | My Big Hair Twist Out

August 20, 2014 by Sendy 1 Comment

This is my go to look that I get soo many questions about so this tutorial will show you how I do my BIG twist-out. Using 11 twists vs my normal 20 gives me more of a wavier, fluffier look. Please feel free to use your favorite products, as I am listing mine for reference.

Also my hair was a week old co-wash. It lasts about two weeks if I re-twist (5-6 twists) every third night.

Products:
Filtered water
Aloe Vera Juice
Castor Oil (Haitian version I got from Haiti)
Curl Enhancing Smoothie (purchased from Walgreens)
Dabur Vatika Enriched Coconut Hair Oil

Products that I used can be found at my Amazon Store here: http://astore.amazon.com/sendchan-20?…

FTC Disclaimer: I’ve purchased everything featured in this video myself.

Filed Under: Hair & Beauty Tagged With: ethnic, hair, natural, twists

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I am Sendy. I am a Haitianista, Wife and (soon to be) Mom, Sister, Friend, who will ALWAYS feed you! I LOVE to cook so of course I'd be a self professed foodie. I am a researcher extraordinaire (seriously everything gets googled) obsessed with natural hair and life! Enjoy your time here! XoXo

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