Plantain Puff Puff (Mosa)

Ingredients

• 2 large Overripe plantains (black skin)
• 2 cups All-purpose flour
• 0.5 cup Warm water
• 2.25 teaspoons Active dry yeast
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Scotch bonnet pepper (finely minced)(optional)
• 3 cups Vegetable oil for deep frying

Instructions

1. 1

   In a small bowl, dissolve the sugar and yeast in warm water and let it sit for 10 minutes until it becomes frothy.

2. 2

   Peel the overripe plantains and mash them thoroughly with a fork or blender until a smooth puree is formed.

3. 3

   In a large mixing bowl, combine the flour, salt, and nutmeg; create a well in the center and pour in the yeast mixture and mashed plantains.

4. 4

   Mix the ingredients by hand or with a wooden spoon until a thick, sticky batter forms; add the minced pepper if using for a sweet-heat balance.

5. 5

   Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area to rise for about 45 to 60 minutes, or until doubled in size.

6. 6

   Heat the vegetable oil in a deep pot over medium heat until it reaches approximately 350°F (175°C).

7. 7

   Using your fingertips or a small scoop, drop small rounds of batter into the hot oil, being careful not to overcrowd the pot.

8. 8

   Fry the balls, turning frequently, until they are golden brown and cooked through, then drain on paper towels before serving.