AuthorEden HagosYields3 ServingsCategoryCaribbean
When I think of summertime, I think of fun moments with friends at my favourite restaurant patios. It’s there you’ll find me snacking on fried plantains with lots of hot sauce on the side and a refreshing mango drink in my hand. This recipe is my way of capturing those bright flavours and feelings of summer at home.
Below you’ll find my remixed recipes for my favourite Caribbean snacks like Haitian Banane peze (fried plantains) that have been fried twice for extra crunch and mango chow, a spicy Trinidadian salad.
Ingredients
Directions
Mix the water with salt, cajun seasoning, minced garlic, and the juice of one lime and set aside.
Heat a cast-iron pan or deep skillet with the canola oil.
In the meantime, peel the plantains and them cut into 1-inch pieces.
Fry the pieces of plantain until they're golden brown on both sides.
Remove them from oil and place them on a plate lined with paper towel to absorb the excess oil.
Use the bottom of the jar or mug to flatten each piece of fried plantain.
Be careful not to flatten the plantain pieces too much or they'll fall apart.
Next, dip the flattened plantains into the seasoned water/lime juice solution. Leave them in solution for up to 30 seconds so they absorb the flavour.
Remove the plantains from the solution, pat them dry, and fry them again until the edges are crispy.
Remove from the twice-fried plantains from the oil and drain them on a paper towel.
In a large bowl, mix the diced mango, pineapple, red pepper, red onion, lime zest, and cilantro together until well combined.
In a small jar or bowl, mix the freshly squeezed lime juice, minced garlic, salt to taste, freshly ground pepper, and a very small piece of chopped de-seeded scotch bonnet pepper together.
Then, add the Canola oil and shake or whisk the dressing well.
Add as little or as much of the dressing to the Mango Chow as you'd like.
I like to enjoy this salad as a salsa and dip my fried plantains into it, but feel free to freestyle!
Ingredients
Directions
Mix the water with salt, cajun seasoning, minced garlic, and the juice of one lime and set aside.
Heat a cast-iron pan or deep skillet with the canola oil.
In the meantime, peel the plantains and them cut into 1-inch pieces.
Fry the pieces of plantain until they're golden brown on both sides.
Remove them from oil and place them on a plate lined with paper towel to absorb the excess oil.
Use the bottom of the jar or mug to flatten each piece of fried plantain.
Be careful not to flatten the plantain pieces too much or they'll fall apart.
Next, dip the flattened plantains into the seasoned water/lime juice solution. Leave them in solution for up to 30 seconds so they absorb the flavour.
Remove the plantains from the solution, pat them dry, and fry them again until the edges are crispy.
Remove from the twice-fried plantains from the oil and drain them on a paper towel.
In a large bowl, mix the diced mango, pineapple, red pepper, red onion, lime zest, and cilantro together until well combined.
In a small jar or bowl, mix the freshly squeezed lime juice, minced garlic, salt to taste, freshly ground pepper, and a very small piece of chopped de-seeded scotch bonnet pepper together.
Then, add the Canola oil and shake or whisk the dressing well.
Add as little or as much of the dressing to the Mango Chow as you'd like.
I like to enjoy this salad as a salsa and dip my fried plantains into it, but feel free to freestyle!
