Plantain puff puff ; one delicious way to use up ripened
plantains and also please your family and friends
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.
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.
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 oil
scoop up and drop the risen batter and drop it gently into the hot oil. Fry until golden brown.
What about plantain puff puff without yeast?
You can also prepare this plantain puff puff without yeast, but that will be another recipe for another day 🙂
- 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
- 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.
- 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.
- Scoop up and drop the risen batter and drop it gently into the hot oil.
- Fry until golden brown.
Hope you enjoyed this plantain puff puff recipe, and do let me know if you try it out. You can tag me @NIGERIANFOODTV on INSTAGRAM or leave me a comment below if you do.
I love to hear from you.