Traditionnel Recipe

Time30m

Serves4

Un plat haïtien incontournable comprenant des œufs, une demi-banane plantain, du griot effiloché, de la purée d’avocat et des haricots frits.

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Ingredients

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1
Prepare the Plantain
Peel the plantain and cut it into thick slices. Heat oil in a pan over medium heat and fry the slices until golden brown on both sides. Remove and drain on paper towels.
2
Cook the Eggs
In the same pan, crack the eggs and cook them to your desired doneness (sunny side up, scrambled, etc.). Season with salt and pepper.
3
Make the Avocado Puree
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with salt to taste.

4
Assemble the Dish
On a plate, arrange the fried plantain slices, top with the cooked eggs, add the shredded griot, and serve with a side of avocado puree and fried beans.