---
title: Bannann Peze & Sos Ti Malice (Twice-Fried Plantains with Hot Sauce)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/bannann-peze
---

Gather @shallot{3}, @white vinegar{3%tbsp} and @sunflower oil{300%ml}.

Marinate shallots and @scotch bonnet{1} in @lime{1}, vinegar and salt — sos ti malice needs 20 minutes minimum to mellow. ~{20%minutes}

Score the @plantain{3} 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.

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. ~{4%minutes}

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

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.

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

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