PAPITA (fried plantains- cut longitudinally)

131I’m baaaaaaaaaaaaaaaaaaaack !
I haven’t stopped cooking. Actually , that’s all I seem to have been doing.
I do it so much that I think I might be getting better at my Haitian cooking skills!
Well, I’m slowly getting there.
Some people that read my posts think that I’m some cordon bleu but please, do keep in mind that all I’m doing is exploring the cooking of Haitian food.

So lately, I’ve been thinking about some healthy alternatives to recipes.
Our people love butter, and tomato paste and oil and salt. I don’t blame them. Flavor is good!

So, let’s start talking about what ” Papita ” is.

Normally the word ” papita ” is used to refer to french fries or potato chips.
I guess our papita is our own version of a ” potato chip”
However, it has nothing to do with potatoes. It’s actually some sort of fried plantains. Not like the one that I’ve posted here

The plantain is cut longitudinally or laterally and deep fried.
Papitas are considered street treats in Haiti.
Since I’ve last been, I only used to find them sold in streets.
And trust me if you’re in a car, these merchants won’t let their individually-plastic-bag-packed-papitas go unnoticed. Especially if you have children in the car! They’re awesome and healthy chips.

roadside_papita-vendor-ig
Photo credit: http://studentsrebuild.org/blog/2013-11-01/street-treats-passenger-side-edition

 

But I created ( or so I think) a healthier version of papitas. Easy to make!

Ingredients:

  • plantains
  • olive oil
  • cumin
  • salt

Directions:

  1. Preheat your oven at 400F
  2. Cut your plantains into thin slices
  3. Pour olive oil on plantains
  4. Sprinkle cumin and salt all over.
  5. Lay your slices onto parchment paper and bake for 20mns
  6. Enjoy!

N.B. You can add any spice of your choice! Cooking should be an expression of you! 🙂

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Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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