Our recipe of the week is plantain mosa a.k.a. plantain puff puff. It’s amazing how plantain can be made in so many different ways; it’s a great way to use up overripe plantains. Plantain mosa is basically puff-puff but with the addition of our all time favourite plantains. We have it on good authority that plantain mosa is the exact definition of wickedly delicious! Hmmm… yummy. They are sweet, fluffy on the inside and so tasty! Enjoy
(this quantity will serve 8 people)
- 2 large overripe plantains
- 3 cups all-purpose flour (375 g)
- 2 1/4 teaspoons active dry yeast
- 1 & 1/2 cup warm water
- 1/2 teaspoon salt
Pour half a cup of warm water into a large bowl. Add in your yeast and set aside.
Peel the plantains and blend together with remaining 1 cup of water until smooth. Alternately, you could mash the plantains in a bowl with a fork then add the water and stir to combine.
Pour blended plantains into yeast mixture. Add salt and stir well. Add in flour in little bits, stirring each time you add some. Stir to form a batter. You should be able to hold the batter in your hands without it falling out quickly. If it is too light, add more flour. If it is too thick, add more water.
Heat oil in a large pot for 5-10 minutes on medium heat (350 degrees F or 180 degrees C). Drop tablespoonfuls of batter into the oil to fry. Be careful not to overcrowd the pan. Let the balls cook for about 5-10 minutes until golden brown. Flip the sides half-way through. Remove and place on a paper towel to absorb excess oil.
If you are one of those people who squeeze out the oil in puff puff or you avoid it altogether because of all the oil, then we’ve got you covered. Check out how to make toasted, healthy puff puff; all you have to do is add in the mashed plantains to your batter. Enjoy!
SEE ALSO: How to Make Yamarita and Pepper Sauce