This is a special guest post by Tomi Makanjuola, aka The Vegan Nigerian. If you like this recipe, you should definitely check out Tomi’s cookbook, Plantain Cookbook, featuring 40+ vegan plantain recipes!
Every once in a while, I let that one plantain get away. A week or two passes by and the skin turns from a healthy yellow to a worrying dark brown with white fluff starting to form at the tips. Eugh!
Before you chuck that over-ripe plantain in the bin, here’s a neat and simple recipe that restores the last bit of the plantain’s dignity. Mosa is a yummy Nigerian snack that reminds me of a doughnut. Eggs are used in some recipes, but I’ve skipped out on that and find that the soft plantain acts as a good enough binder anyway.
- 1 ripe plantain
- 4 tbsp wholegrain flour
- Salt to taste
- 1 tsp chilli powder (optional)
- Sunflower oil
Place the ripe plantain in a large mixing bowl and mash to form a smooth purée. Add the rest of the dry ingredients.
Heat some sunflower oil in a frying pan and add the mixture one tablespoon at a time. You can fry in batches, but be careful not to overcrowd the pan. Fry on medium heat, turning over once or twice to brown both sides.
Drain on some kitchen paper and serve hot or warm.
This post originally appeared on The Vegan Nigerian. Special thanks to Tomi for giving us permission to re-post her work!
If you like this recipe, take a look at Tomi’s cookbook, Plantain Cookbook!
Tomi’s cookbook, Plantain Cookbook
Want more vegan goodness? The Essential Vegan Toolkit is just £9.99 in our webshop for all of January 2020!