Pikliz and Peze Banan

Classic Haitian Meal: Banan Peze and Pikliz

In terms of most well-known dish from Haiti Banan Peze, pikliz, and griot are at the top. Most Haitians will take away my Haitian card when they find out that I have NEVER had griot. Griot is our infamous fried pork dish. I grew up in a 7th day Adventist household and we kept a kosher diet. This meant a pork free household amongst other things. 

Banan Peze is the Haitian equivalent of tostones the main difference is that we season it quite a bit more with lime juice and salt. 

 Pikliz is spicy condiment that almost always accompanies Banan Peze. Some call it Haitian pickled vegetable relish. I call it AMAZING.  Below is my upgraded version of the recipes. Traditionally, pikliz is made with white cabbage I used red cabbage (insert Haitian side eye). I used red cabbage because it nutrional content is much higher. I also used apple cider vinegar for its health benefits. I eliminated maggie boullioun cube because of msg. The recipes still taste amazing with added health benefits.




Banan Peze


  • 3 Green Plantains
  • 1 tablespoon(s) lime juice or apple cider vinegar
  • 1 tablespoon(s) Salt
  • 1 cup(s) Vegetable Oil
  • 1 Tostonera (Plantain Press)
  • 1 cup(s) Hot Water


1. Peel plantains and angle cut each one into 5 equal pieces.

2. In a bowl add the hot water, vinegar, and salt. Add plantain and let soak for 5-10 minutes

3. Heat Oil on medium high heat in a deep fryer or frying pan.

4. Lightly brown the plantains in the oil (Approximately 5 min).

5. Remove the plantains from the oil and flatten each plantain using the tostonera.

6. Soak the flattened plantains in the salt water and carefully back in the oil for an additional 5 min.

7.Remove plantains from oil and place them on a paper towel to remove the excess oil.



  • 2 1/2 cups thinly sliced red cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
  • 1 cup julienned or grated carrots (from about 1 medium carrot)
  • 1/2 cup thinly sliced shallots or red onion (from about 1 large shallot)
  • 3 Scotch bonnet peppers, stemmed, quartered
  • 1 red pepper, thinly sliced
  • 1 teaspoon Himalayan sea salt
  • 3 cups (or more) apple cider vinegar or distilled white vinegar
  • 3 tablespoons fresh lime  juice


  1. Pack cabbage, carrots, shallots, peppers, and salt into a 1 1/2-quart resealable jar.
  2. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables.
  3. Chill, shaking gently twice daily, at least 3 days before serving.





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