[FOODIES CORNER] How to make Plantain Puff Puff

Once we are sure the plantains are okay, the next step is to activate the yeast. No matter the type of yeast I’m using, I like to test the viabilty of the yeast, to be sure it is alive before I introduce the other ingredients. In this way, nothing goes to waste.

The over ripe plantains can be mashed with a fork or potato masher before use, but I like to do the easier method of blending it with the rest of the ingredients until I get a smooth batter. Saves time too.

The batter is finally scooped into hot oil and I have the opion of using a deep spoon or an ice cream scoop, but the villager in me always opts for the traditional method of scooping the batter into the oil with clean hands. And yes, I don’t mind getting my hands sticky.

Plantain Puff Puff ingredients

1/2 cup lukewarm water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 large overipe plantain
2 tablespoonful sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk/water
2 cups plain flour
1/4 teaspoon nutmeg

Activate the yeast– combine 1/2 cup lukewarm water, 1 1/2 teaspoons dry yeast and 1/2 teaspoon sugar together in a small bowl. Let sit for 5 minutes until you see some bubbles or frothiness.

Cut the overipe plantain into chunks and place into a large bowl, add the suagr, salt pepper and milk/water and blend until smooth. You can mash the overripe plantain before use but I like to blend it together, it’s faster that way.

Add the yeast mixture, the flour and nutmeg and mix until smooth ; the batter should not be too thick or too watery.

Cover with a cling film leave to double in size for 1 to 2 hrs

Heat up some oil until hot, the oil should be deep enough to cover an egg. Do a heat test by dropping a little of the batter into the oi

scoop up and drop the risen batter and drop it gently into the hot oil. Fry until golden brown.