- 1 over-ripe plantain
- 3 heaped tablespoons plain flour (all purpose flour)
- 2 teaspoons fast action yeast
- 8 tablespoons warm water
- Habanero pepper (to taste)
- Salt (to taste)
- Vegetable oil (for frying)
- The vegetable oil should be about 3 inches deep when poured into the pot.
- You can use cayenne pepper (fresh or dry) in the absence of Habanero pepper. The dry one needs to be ground into powder before use.
- 1Mix the fast action yeast with the warm water making sure there are no lumps. Cover and set aside.
- 2Peel the overripe plantain and mash with a fork till a good blend is achieved. Set aside.
- 3Sift the plain flour and the salt into a sizeable bowl. Mix thoroughly.
- 4Add the yeast solution and stir till you get a medium consistency. If it is too thick, add a few more tablespoons of warm water and mix till you get a medium consistency.
- 5Add the mashed plantain. Mix with a spatula till well incorporated.
- 6Cover with aluminum foil. Leave in a warm place to rest for 10-15 minutes.
- 7After that time, you'll notice that it a bit fluffy.
- 8Beat the batter with a spoon then add the habanero pepper (cut into pieces). You can also use cayenne pepper.
- 9Heat some vegetable oil in a pot. The oil should be about 3 inches deep. The oil is hot enough when a small quantity of batter dropped into the oil sizzles and quickly comes to the surface of the oil.
- 10Scoop small amounts of the batter into the oil using your finger tips. Watch as they sizzle, come up to the surface of the oil and puff up.
- 11Stir constantly till golden. Reduce the heat if you think the plantain mosas are browning too quickly. This is to ensure that the inside is well cooked by the time the outside browns.
- 12When done, transfer to a paper-lined sieve to drain. That's it!
- Serve with a chilled drink. Yummyyyyy!
- Total Fat20 g31%
- Sat. Fat10 g50%
- Sodium20 mg1%
- Protein20 g40%