Cookbook:Nigerian Plantain Puff Puff
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Nigerian Plantain Puff Puff | |
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Category | Nigerian recipes |
Difficulty |
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Plantain puff puff (mosa) is a very common fried finger food in Nigeria, often found in packs of small chops. It is similar to plain puff puff but not as commonly eaten because the plantain puff puff tend not to be sold as street food.
Ingredients
[edit | edit source]- Active dry yeast
- 1 pinch of sugar
- Warm water
- Overripe plantain, peeled
- All-purpose flour
- Nutmeg powder (optional)
- Milk powder or whole milk
- Groundnut oil
Procedure
[edit | edit source]- Combine the yeast, sugar, and lukewarm water. Let rest for a few minutes until foamy, with a strong yeast aroma.
- Mash the plantains well, using a masher, blender, food processor, or fork.
- Sift together the flour, nutmeg, and milk powder (if using). Stir in the yeast mixture, and mix well to make sure there are no lumps.
- If using whole milk, stir it into the dough.
- Mix in the mashed plantain. Stir in some water if the mixture is too thick.
- Cover the dough, and let rise in a warm location until doubled in volume.
- Heat enough groundnut oil in a pot for deep frying. Try to aim for about 350–375°F—a test piece of dough should bubble and rise to the surface.
- Scoop spoonfuls of dough into the hot oil, and fry until golden brown all over. Work in batches to avoid overcrowding.
- Remove the finished puff puff from the oil, and drain them on paper towels.
- Serve hot.