Plantain puff puff is one of my go to recipes when I have one or more over- ripe plantains. It is quiet easy to prepare and the whole family just can’t have enough of it.
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 liquid milk/water
2 cups plain flour
1/4 teaspoon nutmeg
Other recipes you’ll also like
– Easy Tasty OVEN GRILLED(roasted) FISH with Veggie sauce
• How to gain weight at the right places for skinny people
• How to make potato pancakes
•EASY CHICKEN STIR FRY
•How to Bake Cake in A Pot Without An Oven
•Easy Condensed Milk Toffee (simply irresistible)
• Homemade Samosa Wrappers ( Samosa dough)
• Skin Glowing Smoothie : Clear Even Toned and Brighter SkiN
• hOW TO MAKE YOGURT WITH MILK POWDER
You might also like these related recipes
– Nigerian Fish rolls
– The best Peppered snail sauce
– Asun goatmeat sauce recipe
– Nigerian Suya
As a plantain loving family,it’s almost impossible to find over ripe plantains in my home because it is either used up as fried plantains for omelette or plantain chips for family game nights.
This ripe plantain puff puff with pepper is not too peppery or spicy but if you like a lot of heat, you can increase the pepper in the ingredients or adjust to your taste.
Before I start with the recipe, I like to check that the plantains are just over ripe and not rotten. Rotten plantains would have an awful smell and won’t smell ” plantainy”.
How to prepare 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.
