Plantain and Bean Mosa
A savory West African-inspired fusion snack consisting of overripe plantain fritters stuffed with seasoned black-eyed peas.
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Ingredients
- 2 large Overripe plantains
- 1 cup Cooked black-eyed peas
- 1/2 cup All-purpose flour
- 1 teaspoon Active dry yeast
- 1 small Scotch bonnet pepper, minced
- 1/4 cup Red onion, finely diced
- 1 tablespoon Ground crayfish(optional)
- 2 cups Vegetable oil for frying
- 1/4 cup Warm water
- 1/2 teaspoon Salt
Instructions
- 1
Dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
- 2
Peel the overripe plantains and mash them in a large bowl until a smooth paste is formed.
- 3
Add the flour, salt, and yeast mixture to the mashed plantains, mixing thoroughly to create a thick batter.
- 4
Cover the batter and let it rest in a warm place for 20 minutes to allow it to rise slightly.
- 5
In a separate small bowl, mix the cooked beans with the minced pepper, onions, and ground crayfish.
- 6
Heat the vegetable oil in a deep pan over medium heat until it reaches approximately 350 degrees Fahrenheit.
- 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
Carefully drop the balls into the hot oil and fry until golden brown on all sides, then drain on paper towels.
Nutrition per Serving
345
Calories
8g
Protein
52g
Carbs
14g
Fat
6g
Fiber
12g
Sugar
310mg
Sodium
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