Best 6 Stuffed Bananas Haiti Caribbean Recipes

HAITIAN BEIGNET

Steps:

• Sift the flour into a large bowl.
• Add the baking powder, salt, cinnamon and nutmeg. Stir to mix.
• In a medium bowl, mash the bananas until well mashed.
• Add lime zest, rum and vanilla and mix.
• Add butter and sugar.
• Warm the evaporated milk for 30 seconds in the microwave.
• Add milk and mix well for 2 minutes.
• Add beaten egg and mix well for 2-3 minutes.
• Add the banana mixture to the flour and mix well until thoroughly combined.
• In a deep pot, heat enough oil for deep frying.
• Drop 1 tablespoon for each beignet into the hot oil and fry until golden brown.
• Using a slotted spoon or spider, remove the donuts from the oil.
• Drain on paper towels.
• To serve, sprinkle with a little powdered sugar.

STUFFED BANANAS (HAITI, CARIBBEAN)

Steps:

• Put raisins in a sml bowl w/2 tbsp of the rum & set aside to plump.
• Peel bananas. Cut ea banana in half lengthwise & then in half crosswise. Place banana sections in a bowl w/the lime juice to prevent discoloration & set aside.
• Beat the butter & sugar together in a bowl till the mixture is smooth & creamy. Add the remaining rum & beat thoroughly. Fold the chopped cashews into the butter mixture.
• Carefully scoop out a cavity down the center of ea banana section about 1/2-in deep & fill it w/the nut & butter mixture. Place filled banana sections in a dish lrg enough to hold them in a single layer. Sprinkle w/the raisins & drizzle any rum not absorbed over them.
• Chill for at least 2-3 hrs b4 serving 2 banana sections to ea person along side a 1/4 cup scoop of vanilla yogurt.

SPICY VINEGAR OF HAITI - PICKLESE (PIKLIZ)

Steps:

• Cut the bottoms off of the peppers and cut each pepper into 4 pieces.
• Place the peppers and the rest of the ingredients, with or without the salt and/or peppercorns, in a quart size jar; then add the vinegar.
• Close jar tightly and let it sit at least 24-48 hours before serving.
• Once you commence using it, store in the refrigerator.
• In Haitian homes, it is used at the table with all meals.
• It lasts for months.

BARBECUED CHOCOLATE-STUFFED BANANAS

Steps:

• Cut each banana lengthways, through the skin, making sure you don't cut all the way through the bottom layer of skin.
• Place about 6 squares of chocolate in the cuts of each banana.
• Wrap in foil and cook over medium hot coals for 10 minutes, turning once.
• To serve- remove the foil and place the bananas on serving plates (skin and all).
• Pile on the whipped cream!

STUFFED BANANAS

Steps:

• In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
• The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
• When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
• After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
• Eat. Skins and all.

BANANAS CARIBBEAN

Steps:

• Preheat oven to 450 degrees F.
• Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
• Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
• Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
• Remove from oven. Sprinkle with the rum before serving.
• Serve as-is, or with a scoop of vanilla or coconut ice cream.