plantain - overripe - puff puff - dodo - balls

Plantain Balls

I have had this recipe on my to post list for about 1 year now. I honestly have enough recipes in my draft for 6 months of recipe posts. The time it takes to edit them is the stressful part. I did post this on instagram asking for interns and I got lots of volunteers, I do hope they are all serious sha. I honestly need help

Here is a great recipe to add to the arsenal of things you can do with overripe plantain, from breakfast pancakes, to savory pancakes to dodo-ikire

Before I get into the recipe, I will like to clarify a common misconception. Plantain puff-puff and Plantain Masa / mosa are two completely different things. Plantain Puff-Puff in a modification to traditional masa, for one masa doesn’t require yeast and it’s often fried with palm or 100% pure groundnut oil (The type extracted from Kuli Kuli).

This recipe is my take on plantain puff puff. I didn’t want it plain, so I added in some chopped peppers, onions and crayfish for that special extra.


I will also suggest that you use whole-wheat flour or even ground quaker oats instead of all purpose flour. Thicker flour gives a better texture and it doesn’t absorb as much oil when frying.

Spicy Plantain Puff Puff

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Cook time: 

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Serves: 10

  • 2 overripe plantains
  • ¼ large onion – Minced
  • 1 scotch bonnet pepper (ata-rodo) – Minced
  • 1-2 tablespoons crayfish powder (optional)
  • 1.5 cups whole wheat or oat flour *
  • 2 teaspoons quick rise yeast
  • Oil – for deep frying
*to make oatmeal flour, simply dry blend regular unflavored Quaker oats*
  1. Peel the plantains and mash or blend until smooth
  2. [/fusion_builder_column]
  • Pour blended plantain into a large bowl and add in all left over ingredients. Stir well to combine.
  • Set the mixture in a warm place for 1 hour
  • Heat up oil in a large pan (320f if using a deep fryer).
  • Scoop a spoonful of batter into the hot oil. Repeat until all the batter is in or fry in batches. Fry on all sides until golden brown