The Haitian Diaries continue, September 2003

Front row L to R, Etienne, Berlot, Josue
Middle row L to R, Brother Harry, Cenat, Jonel, Benjamin, Brian
Third Row L to R, Billymare, Jinel, Papoche

Josue, Benjamin, Cenat

A favorite of many and a traditional Haitian dish is Banann Pezi. Now in Creole the word "Banann" actually means plantain and a "fig" is what we Americans would call a banana. I got a chance helping the guys at the Sant Xaverian to make Banann Pezi and documented the process.

Order of following photos:
BanannPeze1 - Start with Plantains
BanannPeze2 - Cut them open.
BanannPeze3 - Peel off the skin, more like husking a corn than peeling a banana
BanannPeze4 - Cut plantains into pieces
BanannPeze5 - Fry them in hot vegetable oil
BanannPeze6, 7, 8 - Remove from oil, place between two plates, and smooch fried pieces.
BanannPeze9 - Sprinkle salt water of smooched once fried plantains
BanannPeze10 - then place back in oil for second frying
BanannPeze11 - remove from oil
BanannPeze12 - let cool
BanannPeze13 - and serve!

Benjamin
 

Start with Plantains

Cut them open.

Peel off the skin, more like husking a corn than peeling a banana

Cut plantains into pieces

Fry them in hot vegetable oil

Remove from oil, place between two plates, and smooch fried pieces

Sprinkle salt water of smooched once fried plantains

then place back in oil for second frying

remove from oil

let cool

That is Gary in the photo with Jana...he is the student at the Sant who taught me how to make Banann Pezi.
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