The best way to eat Pikliz is to eat them on fried plantains. It is the perfect combination of slightly sweet and spicy. They were so delicious that they were devoured before I had a chance to get a picture of the final product. The biggest challenge for me on this recipe was figuring out the best oil temperature to keep it from splattering. This was tricky with the new gas stove but after a few minutes I managed to settle the oil down and keep the kitchen from burning down!
This is the last of my Haitian Dinner Cuisine Posts. One last thing that I made was Fwuitponch (Fruit Punch). It was divine and it actually was the "dish" that took me the longest to prepare; several hours of squeezing and pressing the watermelon, grapefruits, and minolo oranges. A healthy dose of sugar was added and the fwuitponch was chilled and consumed lickety split!
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