Spicy Plantain Puff Puff


plantain - overripe - puff puff - dodo - balls

Plantain Balls

I have had this recipe on my to post list for about 1 year now. I honestly have enough recipes in my draft for 6 months of recipe posts. The time it takes to edit them is the stressful part. I did post this on instagram asking for interns and I got lots of volunteers, I do hope they are all serious sha. I honestly need help

Here is a great recipe to add to the arsenal of things you can do with overripe plantain, from breakfast pancakes, to savory pancakes to dodo-ikire

Before I get into the recipe, I will like to clarify a common misconception. Plantain puff-puff and Plantain Masa / mosa are two completely different things. Plantain Puff-Puff in a modification to traditional masa, for one masa doesn’t require yeast and it’s often fried with palm or 100% pure groundnut oil (The type extracted from Kuli Kuli).

This recipe is my take on plantain puff puff. I didn’t want it plain, so I added in some chopped peppers, onions and crayfish for that special extra.


I will also suggest that you use whole-wheat flour or even ground quaker oats instead of all purpose flour. Thicker flour gives a better texture and it doesn’t absorb as much oil when frying.

Spicy Plantain Puff Puff

Prep time: 

Cook time: 

Total time: 

Serves: 10

  • 2 overripe plantains
  • ¼ large onion – Minced
  • 1 scotch bonnet pepper (ata-rodo) – Minced
  • 1-2 tablespoons crayfish powder (optional)
  • 1.5 cups whole wheat or oat flour *
  • 2 teaspoons quick rise yeast
  • Oil – for deep frying
*to make oatmeal flour, simply dry blend regular unflavored Quaker oats*
  1. Peel the plantains and mash or blend until smooth
  2. Pour blended plantain into a large bowl and add in all left over ingredients. Stir well to combine.
  3. Set the mixture in a warm place for 1 hour
  4. Heat up oil in a large pan (320f if using a deep fryer).
  5. Scoop a spoonful of batter into the hot oil. Repeat until all the batter is in or fry in batches. Fry on all sides until golden brown

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By |February 10th, 2016|14 Comments


  1. chommi December 3, 2017 at 3:17 pm - Reply

    Hello foodie9ja,can i use millet flour in place of flours u mentioned above.

    • 9jafoodie
      9jafoodie December 4, 2017 at 7:44 pm - Reply

      I have never tried it but I dont see why not.

  2. Mo July 27, 2017 at 10:00 am - Reply

    Please what quantity of flour or oat flour should be used ??

  3. uchay May 18, 2017 at 2:32 am - Reply

    Hello….can all purpose flour be used for this recipe

  4. mia April 3, 2016 at 4:53 pm - Reply

    Hello there, looks very simple I want to try it out, but how much water do I need to add to the plantain while blending? And can baking powder be used in place of yeast?

    • 9jafoodie
      9jafoodie April 3, 2016 at 9:25 pm - Reply

      Hi Mia, I did not add any water as the plantain was very ripe. No baking powder cannot be substituted for yeast.

      • mia April 6, 2016 at 11:15 am - Reply

        Thank you very much, I will let you know how mine went

  5. Olajumoke Funmi March 21, 2016 at 2:59 am - Reply

    Good job and thanks a lot for sharing. Can I use unripe plantain as I can’t have ripe plaintain

    • 9jafoodie
      9jafoodie March 22, 2016 at 9:33 pm - Reply

      I have never tried unripe plantain, i do not think it will work as well.

  6. CeeJay March 9, 2016 at 9:48 am - Reply

    hello team 9jafoodie, pls can i use aot fufu powder or whole wheat powder?

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