Last February, I was in Haiti as part of a #Bloggers4Haiti trip on behalf of Heart of Haiti, a “trade not aid program” developed by the Clinton Bush Haiti Fund and Willa Shalit in partnership with Macy’s to promote sustainable income in the arts for Haitians. Our trip began in Port-au-Prince and took us to the southern coast to the lovely ocean side town of Jacmel which is known for its papier-mâché.

While touring the different papier-mâché studios, I looked outside the window and saw this woman. There she was seated alongside the street, making fresh friend plantains one of my most favorite treats! As my mouth started to water, I grabbed my camera to capture the process of making them street side. For less than a $1 we bought a bag to share and they were just as fresh and delicious as they looked.

Jacmel, Haiti

First the plantains are sliced. They are either sliced long and thin like a french fry or flat and round like a potato chip.

Jacmel, Haiti

Next the plantains are pressed in a wood contraception as shown in the photo below. This gets any moisture out of them and also shapes them.

Jacmel, Haiti

Finally, they are dipped in oil and fried right there on the street.

Jacmel, Haiti

Mmmm…..they are wonderful and even better with an icy, cold Prestige, the local beer which is of course sold on the street.

Jacmel, Haiti

I could eat fried plantains every single day I love them so much. Unfortunately I can’t replicate the delightful, fresh taste of the ones I’ve had in the Caribbean or Central America. Guess I’ll just have to travel more.

To read more about my trip to Haiti, click here. I also recently published this post about my reflections on Haiti on 

In case you missed last week’s photo challenge on the amazing street art I captured in NYC, click here.

This post was inspired by the Weekly Photo Challenge: Fresh. 



  1. That is making me hungry, too! And it reminds me of the fried bananas street food in the Philippines as well — we put ours on a barbeque “stick” – a bamboo stick. It is a sweet, cooked with brown sugar, which caramelizes over the bananas called “saba”. Photos here in case you want to see

  2. I love fried plantains. I flatten them with a paper bag. It helps to eliminate the grease for the 2nd frying. I brush them with fresh chopper garlic and MMMmmmm … Mmmmmm Good !!!!
    WOW … $i.00 for a bag. They’re 2 for a dollar here in Florida. People who aren’t latin can’t believe plantains can be eaten. Especially the green ones. Nice photos of the process. : )

      1. Hot Hot Hot oil is most important. Drop a droplet of water in the oil. If it sizzles. It’s ready to put the plantains in. If you cut the 1st circle about 1/2″ it works better too. If they’re think they don’t cook inside. Hope that helps. 😃

  3. Wonder why it is that the photos of people we take in other places are so surrounded with color. It makes the photo so much more interesting.

  4. I’m glad you like the plantain chips. In Nicaragua they are cooked so many different ways. The only way I like them is when the really sweet, fresh ones are flattened and fried. They call them tostones. Yum! I think I’ll go make some now. 🙂

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