Plantain and Bean Mosa

Ingredients

• 2 large Overripe plantains
• 1 cup Cooked black-eyed peas
• 0.5 cup All-purpose flour
• 1 teaspoon Active dry yeast
• 1 small Scotch bonnet pepper, minced
• 0.25 cup Red onion, finely diced
• 1 tablespoon Ground crayfish(optional)
• 2 cups Vegetable oil for frying
• 0.25 cup Warm water
• 0.5 teaspoon Salt

Instructions

1. 1

   Dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.

2. 2

   Peel the overripe plantains and mash them in a large bowl until a smooth paste is formed.

3. 3

   Add the flour, salt, and yeast mixture to the mashed plantains, mixing thoroughly to create a thick batter.

4. 4

   Cover the batter and let it rest in a warm place for 20 minutes to allow it to rise slightly.

5. 5

   In a separate small bowl, mix the cooked beans with the minced pepper, onions, and ground crayfish.

6. 6

   Heat the vegetable oil in a deep pan over medium heat until it reaches approximately 350 degrees Fahrenheit.

7. 7

   Scoop a small portion of the plantain batter, place a teaspoon of the bean mixture in the center, and fold the batter over to seal.

8. 8

   Carefully drop the balls into the hot oil and fry until golden brown on all sides, then drain on paper towels.