Banan Peze ak Morue
Fried Plantains with Salt Cod
A classic Haitian combination featuring twice-fried green plantains (banan peze) served with rehydrated and pan-fried salt cod (morue). It's a popular appetizer or light meal.
🧂 Ingredients
- 1 lb Salt cod (bacalhau/morue)
- 4 large Green plantains
- 4 cups Vegetable oil(for frying, divided)
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic(minced)
- 0.5 medium Bell pepper(chopped (optional))
- 1 tbsp Tomato paste
- 2 tbsp Lime juice
- 2 tbsp Parsley(chopped, for garnish)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
To rehydrate the salt cod: Place the salt cod in a large bowl and cover with cold water. Soak for at least 12 hours, changing the water 2-3 times. Drain and rinse well.
- 2
In a saucepan, cover the rehydrated cod with fresh water. Bring to a simmer and cook for 10-15 minutes, or until the cod is tender and flakes easily. Drain, let cool slightly, then flake the cod into bite-sized pieces, removing any bones or skin.
- 3
While the cod is cooking, prepare the plantains. Peel the green plantains and cut them into 1-inch thick rounds.
- 4
Heat about 2 cups of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices for about 3-4 minutes per side, until lightly golden. Do not overcrowd the pan; fry in batches if necessary. Remove from oil and drain on paper towels.
- 5
Using a plantain press, mallet, or the bottom of a heavy glass, flatten each fried plantain slice into a disc about 1/2 inch thick. Be careful as they will be hot.
- 6
Reheat the remaining oil in the skillet. Fry the flattened plantains again for about 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels. Season lightly with salt.
- 7
In a separate skillet, heat 1-2 tablespoons of oil over medium heat. Add the sliced onion and bell pepper (if using) and sauté until softened, about 5 minutes.
- 8
Add the minced garlic and tomato paste, cook for 1 minute until fragrant.
- 9
Add the flaked salt cod to the skillet. Stir gently to combine with the aromatics. Cook for about 5-7 minutes, stirring occasionally, until the cod is heated through and slightly crisped.
- 10
Stir in the lime juice and black pepper. Taste and adjust seasoning if needed.
- 11
Serve the crispy banan peze alongside the morue mixture. Garnish with fresh parsley.
💡 Pro Tips
- ✓Ensure your plantains are very green for the best banan peze texture.
- ✓Properly rehydrating the salt cod is crucial to remove excess salt.
- ✓Don't skip the second frying of the plantains; this is what makes them 'peze' (pressed and crispy).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes to the morue mixture for a spicy kick.
- Serve with a side of Haitian pikliz for a tangy contrast.
- Some recipes include a small amount of chopped tomatoes in the morue mixture.