Plantain Puff Puff

Plantain Puff Puff - Crunchy, sweet, chewy and soft fried dough. This is your regular puff puff but with a twist of ripe plantains which will become your favourite. These are so easy and quick to make.

Puff Puff is a very common West African snack enjoyed by many and can also be found at occasions, parties, and gatherings.

It's made from flour, yeast, sugar and water. In this recipe, ripe plantains were added to boost the flavour and taste. This can also be served as it is or with coffee, beans (a common Cameroonian Street food), pap, tea and many more. Sometimes, sugar and cinnamon can be sprinkled on it or dipped in maple syrup and honey.

For a savory complement, try the breakfast plantain frittata. If you’re looking for a savory meal, the poulet DG in tomato sauce is a must. For something spicy, the fried gizdodo delivers a perfect blend of flavors. If you want to skip deep frying, consider this ripe plantain cake/bread.

YOU MAY LIKE THESE OTHER RECIPES

• Puff Puff
• Coconut puff puff
• No yeast puff puff
• Nigerian buns
• Cameroonian gateau
• African drop doughnuts

Important Recipe Tips

• If using active dry yeast, proof the yeast in warm water for 5 minutes before using it.
• Always use warm water to activate the yeast.
• This recipe needs little or no sugar, however, you can add sugar if need be. My kids love it sweet, so I added little sugar.
• If you cannot scoop the batter with your hand, use an ice cream scoop or Check out these methods.
• The oil to deep fry has to be at least 3 inches deep. Throughout frying, regulate the temperature because when the oil overheats, the balls will be too brown and raw inside. If possible, turn off the heat in the middle of cooking, then turn it on again when putting the next batch.

HOW TO MAKE PLANTAIN PUFF PUFF

Check the recipe card at the end of this post for a detailed recipe.

• Peel, slice and blend plantains with water till smooth.

• Pour the blended mix into a bowl and add the flour, sugar, yeast, vanilla, salt and mix till combined.

• Cover and let it double in size.

• Deep fry until it's golden brown, then remove and place on absorbent paper.