• All ingredients ready? Let's begin!
  

Fried Plantain:

• Peel the plantains and chop them into diagonal pieces.
  
• Heat oil in a deep pan. Put the chopped plantain into a fryer basket and lower into the oil. Fry them for about 2-3 minutes.
  
• Then take them out and remove excess oil. Take each piece of the fried plantain, smash it with a heavy object like a glass or bowl till it has flattened. Sprinkle some water and salt on each piece, or dip it in a bowl of salted water.
  
• Place the plantains back into the basket and deep fry again. It should get a nice deep brown coating. Take it out and drain the excess oil.
  
• Place it in a serving platter.

Fried Malanga:

• Peel and grate the malanga and place in a blender.
  
• To the blender add some garlic, salt and scotch bonnet pepper.
  
• Blend it.
  
• Place in a parchment paper and refrigerate for at least 30 minutes. This is because the malanga does have a lot of water and this will help it firm up for frying.
  
• Now roll the malanga paste into balls.
  
• Place in a frying basket and deep fry.
  
• Take it out, drain the excess oil.
  
• Place along with the fried plantain on the serving platter.

Fried Pork:

• Clean the pork with lemon and water and set aside.
• Marinate the pork in Epis, cloves, thyme, garlic, onion, shallots, scallions, salt, pepper and some sour orange juice for at least 30 minutes.
  
• Then add the marinated pork to a pan and add 1 cup of water.
  
• Cover the pan and cook the pork for about 45 minutes.
  
• Take it off heat and remove just the cooked pieces of pork.
• Place it in the frying basket and deep fry.
  
• Drain the excess oil and add the serving platter.
  
• Serve the Simple & Scrumptious Haitian Fritay with traditional pikliz.