Mosa balls look exactly like puff puff, but they're made with overripe plantains and can serve as an option in the small chops category. They're easier to make than puff puff, delicious nonetheless, and fluffy on the inside. Plus, it's a great way to put your overripe plantain to good use and feed your body some of those nutrients plantain provides, including folate, magnesium, vitamin A, C and B-6. Here's a recipe on how to easily make plantain mosa.
How to make mosa balls
Mosa balls are also called plantain puff puff. Though it can be made with plain flour, the use of cornmeal flour is said to add even more flavour to it. But if what you have is plain flour, you are still good to go.
If you're lucky enough to not have finished the mosa balls before you're done frying them, you can use buka stew, chocolate spread, caramel sauce, or yoghurt as dips.
Ingredients you need
- Overripe plantain
- Semolina flour: substitute with plain flour or cornmeal flour
- Sugar
- Fast-action yeast
- Baking powder
- Vegetable oil for frying
- Warm water
Mosa balls: Preparation
- Peel the plantains and cut into manageable sizes, then mash until smooth before setting it aside.
- Add semolina flour, sugar and yeast into a bowl and mix well until it is consistent.
- Add the mashed plantain to the dry ingredient, stir the warm water into the mixture in bits and mix till all the ingredients settle in. However, be sure the batter is slightly thick and not watery.
- Cover the mixture with a towel and place it in the warmest part of your kitchen for 30 minutes and allow it to rise.
- Apply medium heat and add enough oil to a frying pan and heat till the oil is hot. To test if you're ready, drop a tiny bit of batter in the oil and if it floats then you're ready to start. A little at a time, scoop the batter into the oil. Reduce the heat a little to allow the plantain mosa to cook through.
- Fry the plantain mosa till golden brown and drain on a kitchen towel.
- Keep scooping and frying until the batter is finished.
- Serve with your preferred dip.
Make sure the vegetable oil you're using is about 3 inches deep when poured into the frying pan. Also, for those who fancy a bit of pepper, you can use fresh or dry cayenne pepper or habanero.
Also read: The Fluffiest Pancake Recipe You Ever Saw
Source: My Active Kitchen
