Bannann Peze & Sos Ti Malice (Twice-Fried Plantains with Hot Sauce)

Method

1. 1

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

2. 2

   Score the plantain skins lengthwise in two or three places — green plantain won't peel like a ripe banana — then strip them and cut into thick rounds, about 3cm.

3. 3

   Heat the oil in a skillet over medium heat until it shimmers, then fry the plantain rounds in batches until pale gold on both sides, about 4 minutes.

   💡 Medium heat is what cooks the starchy plantain through before the outside colors — too hot and you get a raw center under a dark crust.

4. 4

   Lift the rounds onto paper towel to drain and cool slightly.

5. 5

   Press each round flat with the bottom of a glass, a plantain press, or the flat of a knife, until about half its original thickness.

6. 6

   Dip each flattened round briefly in salted water, then fry again in the hot oil until crisp and deep gold, about 3 minutes.

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

7. 7

   Drain, salt while still hot, pile high, and spoon the sos ti malice over everything.