For the Bowls

1. Peel the plantains and cut them into about 3 in chunks. You might have to experiment depending on the size of your lime squeezer. Prepare a small bowl of water with a tsp of vinegar and enough salt to make it very salty.
2. (Note from Becky: A popular Haitian YouTuber soaks the chunks for an hour before the first fry. Quiara recommends soaking them after the first fry. I did both.)
3. Deep fry the plantains in oil until they change color a bit and the outside is very crispy. As soon as you remove them from the oil, press them with the lime squeezer to make little bowls. Dip them in the salt water, don’t forget this step! Then fry again. Watch out, the oil sizzles a bit because of the wetness. When they’re crispy, remove them from the oil, and you’re ready to add the filling.

For the Pikliz

1. Mix together your finely silvered veggies with the seasonings, lime juice, and vinegar. Add pepper a little bit at a time to control spice. You want a spicy, sour flavor, and you should be able to taste the chicken boullion flavor. The measurements aren’t exact. Let it sit a bit before serving to season through.