Naturally, buying plantains in bulk is cheaper but the down side to it is if you are buying just for personal consumption then there is a high chance that many of your plantains will become over ripe.
In most cases, many people throw over-ripe plantains away because it cannot be boiled or steamed and frying it may not be healthy because of the marshy texture of the over-ripe plantains soak up too much oil while frying.
This blog post is about how to turn your overripe plantains into a delicious snack for you and your family. After reading this post on how to prepare plantain mosa also called plantain fritters or plantain puff puff.
In fact, you can even start a business with it. For plantain mosa video, click here
In Nigeria, anyone who likes small chops knows that plantain mosa is always a delicious addition to the bowl of an assortment of snacks you get when you buy small chops.
Plantain or cooking banana is a staple food in West Africa, Central Africa, the Caribbean Islands, some parts of Central America and South America. Plantains are often fried, boiled, processed into flour and also eaten raw.
However, it is important to state that unlike ripe plantains than taste great when eaten raw, it is not advisable to eat unripe plantains also called green plantains raw.
Instead it is better to cook green plantains first by steaming, boiling and frying before eating it.
Apart from plantain mosa which this blog post is about, there are so many other plantain recipes such as;
- Dodo- fried plantains
- plantain chips
- Elubo ogede – plantain swallow
- Plantain Pottage/porridge
- plantain moi moi – Ukpo Ogede
- Plantain fufu
- Dodo Ikire
- and many more
PLANTAIN MOSA INGREDIENTS
- 3 over ripe plantains (do not use rotten plantains)
- 3 tablespoon yeast
- ¼ cup sugar
- ½ cup milk powder
- 3 cups all purpose flour
- 1 tablespoon salt
- 1 teaspoon cinnamon(optional)
- 2½ cups groundnut oil (or vegetable oil of choice)
- 1 cup room temperature water
- ⅛ cup warm water
YEILD : 15-25 PLANTAIN PUFF PUFFS
COOKING PROCEDURE
- Mix 3 tablespoons of yeast with warm water till it dissolves completely
- Cover and set aside for about 30 minutes
- After 30 minutes check if the yeast is active – to know if the yeast is active you will see little bubble floating on top after 30 minutes
This is necessary to avoid wasting the other ingredients. This is because, an active yeast is an important ingredient for this recipe as it serves as a raising agent to get a nice well rounded texture on the outside and a fluffy texture inside.
- Peel the over ripe plantains and put them in a blender
- Add sugar, milk powder, salt, and cinnamon powder.
- Add 1 cup of room temperature water and blend till you achieve a smooth paste
- Pour the paste into a bowl
- Add 2 cups of flour and the active yeast
- Mix with your finger tips until the flour is properly incorporated – ensure there are no lumps
- Add the remaining 1 cup of all purpose flour and mix well with your finger tips
- After mixing cover the bowl and set it aside for 1-2 hours
- After 2 hours you would notice the batter increase in quantity and also see little bubble on top of the batter that means it is ready for frying.
- Pour vegetable oil in your frying pan and allow it heat up
- with out finger tip lightly mix the batter to get it ready for frying
- When the vegetable oil is hot enough scoop the better and drop it into the hot oil
- Fry until both sides are golden brown
Plantain Puff Puff or Plantain Mosa is ready!!! Enjoy !!!
Plantain puff puff is best served hot. But most times, it is likely that you will make more than you can finish because you may want to quickly use all your over-ripe plantain to make plantain mosa before it becomes rotten.
Apart from that, this recipe yields a lot and you may have some leftover. So I will be writing about how to preserve plantain mosa.
HOW TO PRESERVE PLANTAIN MOSA
- Put the remaining mosa in an airtight container
- Store the container in the fridge not freezer
- Whenever you want to eat some, take out the portion you want to eat
- Reheat with microwave
- Voila!!! you don’t have to throw your leftover mosa away.
As always I have some helpful tips and trick for this recipe and they are a follows;
- When frying plantain puff puff you need a lot of vegetable oil at least up to half of the frying pan you are using.
- If you don’t have a lot of vegetable oil the best hack is to use a small size frying pan. The smaller the frying pan the less the oil you have to use but frying all the batter will take a longer time.
- The easiest way to test if the oil is hot enough is to put a little batter in the oil first. if ot shows sign of frying and floats then the oil is hot enough and ready for frying.
- While frying, to avoid your mosa getting burnt, turn the mosa to twice on both sides. To understand this better watch plantain mosa video here.
It has been nice having you around to read my blog post. Thank you for your time. Don’t forget to follow this blog to be notified whenever recipes are posted.
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