# data[].attributes.body
Banana Plantation (Bannan Douce/ Fried Sweet Plantain)

Plantain is a staple in pretty much every Haitian meal. The most common method of cooking plantains is frying them which can be served as an appetizer or a side dish.

Bannann Peze
Style of cooking:
After you cut the bannann into pieces you can use the outside banana peel to flatten them and then fry them. After wards you take them out of the frying pan and put paper towels in between the peels and put the plantains to soak up the oil and make it less greasy.

The leaves grow tightly together to form a tight sheath—the stalk, as mentioned above, or what we think of as the trunk of the plant. The sheath eventually opens to branch out and form a canopy, under which sprout flowers that will grow into bunches of fruit. The fruits are actually giant berries. They take 9 to 10 months to reach maturity but can be harvested, cooked and eaten at any stage of growth. The heart of the stalk can also be eaten. The leaves are used as all-purpose wrappers, not unlike tinfoil. They can even be used to heat foods.

Plantains and bananas are big producers. In ideal, agro-industrial conditions they can yield 40 to 50 tons per hectare and can continue producing bunches all their year-round, giving a steady supply of food for consumption or sale in the market. A single plant can continue producing fruit for 50 years. Nutritionally they are not high in protein or fat, but at 200 calories per 100 grams they are high in calories.. They can be turned into flour that transports easily and can be two months and can be used as like flour to make cookies, cakes, biscuits, breads, and foufou, In the neighboring Dominican Republic there is a strong tradition of using plantains to make Mangu, mixing pulverized plantains with edible oil and seasoning. None of the preceding has taken hold in Haiti. Rather, plantains are mostly eaten boiled, like a boiled potato, or smashed and fried, making something that resembles French-fries in texture and taste.  (Yusufu 2014).

# data[].attributes.headline
Home, West 125th Street, New York, NY, USA

# data[].attributes.subject
Home, West 125th Street, New York, NY, USA

# data[].attributes.body
How It has changed were this was for special occasions and now is commercialized..... hmm
Still tastes incredibly good!!!

New York City has a humid subtropical climate, with cold winters and hot, moisture summers.

# data[].attributes.body
It is often served at weddings,  holidays,  Sunday dinners,  and or special occasions.

How To:
It is best to soak the mushroom overnight for intense flavor, but it can be boiled prior to cooking in order to retrieve the water. Though the boiling process may be quicker and more convenient, personally, I think it uses more Djon Djon to create Diri Djon.

The climate is tropical with some variation depending on altitude. The rainfall pattern is varied, with rain heavier in some of the lowlands and on the northern and Eastern slopes of the mountains.

Atlantic hurricanes and earthquakes are also a menace.

# data[].attributes.headline
Artibonite Valley, Haiti  Black Mushroom  Diri Djon-djon

# data[].attributes.subject
Artibonite Valley, Haiti  Black Mushroom  Diri Djon-djon

# data[].attributes.body
Artibonite River is the longest river in Haiti,  and the longest on the island of Hispaniola.  It is also the 2nd longest river in the Caribbean.

The name is derived from the Taino name the river, Hatibonico, Latibonit.

It protects your liver, lowering cholesterol,  and boosting gut health. It's also packed with fiber and antioxidants.

Haiti has a generally hot and humid tropical climate. The North wind brings fog and drizzle,  which interrupts Haitis dry season from November to January.  But during February through May,  the weather is very wet. Northeast Tradewinds bring rains during the wet season.