Bannann Peze & Sos Ti Malice

Method

1. 1

   Marinate shallots and scotch bonnet in lime, vinegar and salt — sos ti malice needs 20 minutes minimum.

2. 2

   Fry thick plantain rounds at medium heat until pale gold; drain.

3. 3

   Press each round flat, dip briefly in salted water, and fry again until crisp and deep gold.

   💡 The salt-water dip is the crunch secret — thirty seconds, no more.

4. 4

   Salt hot, pile high, and spoon the sauce over everything.