Throwing away rotten plantains is as common as buying them. We all know the drill, once the skin gets almost black, it goes into the waste bin and the cycle of buying and throwing starts again. Well, not anymore as i'm about to show you how to turn overripe plantains into a delightful snack anytime.
Plantain mosa was born out of a need to avoid wasting over ripe plantain, just as coco mosa or plantain moi moi "Ukpo ogede". These days, plantain mosas have become quite popular in the small chops section of most Nigerian parties such as weddings and birthdays. It's got a sweet taste just like puff puff with plantain flavor.
How to make plantain mosa
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 60 mins
• Makes : 30-35 small mosas
Ingredients:::
•1 medium sized Over-ripe plantain
•10 tbsp. all purpose flour
•1 tbsp. Bakers yeast
•1 Cup Warm water
•1 Scotch bonnet pepper, diced
•Salt to taste
•Vegetable oil (for deep frying)
Directions:::
Step 1: Slice the plantain into a blender or food processor and blend till smooth. Add the diced scotch bonnet pepper, bakers yeast and warm water - Blend further.
Step 2: Add the Flour & Salt into the blended plantain batter and blend some more. The batter shouldn't be too thick. if it is, you can add some more water.
Step 3: Cover the batter and leave to stand for about 20 minutes. During this period, it'd rise and froth. While the batter stands, place the pan on fire and pour in the oil to heat up.
Step 4: Beat the batter once more and scoop small teaspoons. of it into the oil. This could also be done with the hollow of your washed hand just like puff puff.
Step 5: Fry till Golden brown and scoop out onto a paper towel to drain off excess oil.
Serve as a snack with a chilled drink.
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Def tryinh this! Bless You Dobby.
ReplyDeletewww.nigerianschoolgirl.wordpress.com
God bless you too nigerianschoolgirl :)
DeleteAwwwww thanks! i dislike soft plantain but sad when throwing them away! now i can reuse them! Will try this
ReplyDeleteAnnette,Ghana
You're welcome Annette. Do let us know how it goes :)
DeleteI hv tried this b4 and it came out looking like flat akara. Shame no gree me share the pictures. Will try again and use yeast, maybe it may look better
ReplyDeletelol! it definitely would :)
DeleteHi dobby, i never knew that yeast is added to the mosa. I grew up eating mosa even when it was never popular ,that was in the 80's mumsie usually make them then but its a good innovation with the yeast and pepper adding. Thanks so much.
ReplyDeleteyou're welcome makapeach :)
DeleteVery attractive and nutritious. I will share your recipe for my friend. Thank you
ReplyDeleteyou're welcome friv :)
DeleteYou are too much!
ReplyDeleteDa'alu.
Thank you nazor :)
DeleteHere goes another beautiful one. I have never tried out anything like this before. UK don come Nigeria bi this (or where is the origin of this one now)!!
ReplyDeleteOluwaponmile
it has origins in Naija for sure :D
DeleteThanks so much for this recipe. I have overripe plantains and I'm so making this tomorrow. Quick question, is your tablespoon the baking tablespoon, or do you use the regular tablespoon we use for eating?
ReplyDeleteHi Zed,
DeleteYes i use the standard measuring spoon and not the regular spoon used for eating.
I have always wanted to try this out but did know how to. Definitely trying this out.
ReplyDeleteDamie's Diary
Do let us know ho it goes dami :)
DeleteDobby! Dobby! Dobby! How many times I call you? You be recipe wizzo genius!! lol!
ReplyDeletelol! Thanks Anon :)
DeleteU just saved me from wastage. God bless him
ReplyDeleteGlad you found it useful rosebelle :)
DeletePls I did it, but it was just scattering all over the better. I had to throw it. Pls wer did I get it wrong
DeleteThe batter was too light. Also, you have to use a table spoon when dropping it into the oil. That way, you'd get the appropriate shape and size without it scattering in the oil. Plantain mosas are 1/2 the size of the average puff puff.
DeleteI tried ds using d recipe, though it taste great, it was fall apart nd came out flat.. Where did i go wrong dobby?
ReplyDeleteYour batter was too light. Add more flour so it'd be thicker. That way, it'd be able to stay firm when its dropped in the oil.
DeleteAdaobi sweetim! Awesome job your doing! Keep it up. :) my shortbread o *winkwink*
ReplyDeleteaitasuga is that you...lol! Don't worry, i haven't forgotten about your shortbread k :D *kisses*
DeleteLovely recipe! Should the quantity of the frying oil be deep enough as in puff puff or as in meats. Thanks
ReplyDeleteThanks Anon, yes it should.
DeleteDobby nne...it came out flat even after addin more flour......nne yere nwanne gi aka biko.
ReplyDeletehi anon, when you add more flour you should also add more yeast.
Deletehey dobiz must I use yeast cos I don't ave dat in my pantry now thanks
ReplyDeleteHi anon, there's a version of plantain mosa made in form of pancakes (Flat) and this is done without yeast. if you want it to puff up and form a round shape as shown in the pictures, yeast is needed.
DeleteI tried this yesterday and noticed they were coming out fllat after frying. I added flour and the result was amazing. Thank you so much for this recipe.
ReplyDeleteThanks for the feedback Anon. Glad it turned out fine in the end.
DeleteThanks for this recipe. Is it possible to bake instead of frying?
DeleteYes it is Anon, but it won't be the same.
DeletePlease can one use baking powder instead of yeast?
ReplyDeleteIt's worth a try.
DeleteI truly try my hands in this recipe but got the mixture right except for the frying which hasn't be master yet. I wish you had a video on how to make it. Truly appreciated and helpful
ReplyDeleteHi Nina, Okay would do a video on this pretty soon.
Delete