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
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.
- 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
- Peel the plantains and mash or blend until smooth
- 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
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