Plantain Puff Puff

Ingredients

• 2overripe plantains
• ½ mediumonion
• 1habanero pepper (or Scotch bonnet)
• 375 g (3 cups)plain flour
• 25 g (2 tbsp)sugar (optional)
• 1.25 g (¼ tsp)salt
• 6 g (2 tsp)instant yeast
• 240 ml (1 cup)warm water (not hot)
• enough for deep fryingoil

Instructions

1. 1

   Blend the plantain

   Blend the plantains with the onion and habanero until smooth, then set the mixture aside.

2. 2

   Mix dry ingredients

   In a large bowl, combine the flour, sugar, salt and yeast.

3. 3

   Make the batter

   Add the blended mixture and warm water to the flour mixture. Mix until well combined, for about 1 minute.

4. 4

   Let it rise

   Cover the bowl with a well-fitting lid or plastic wrap. Leave the batter to rise for at least 1 hour, or until it has doubled in size.

5. 5

   Release the air

   Mix the dough again to remove most of the trapped air.

6. 6

   Fry in batches

   Heat the oil in a deep pan to about 190°C (375°F). Fry the batter in small batches without crowding the oil, turning the puff puff a couple of times so it cooks evenly on all sides and becomes golden brown and puffy.

7. 7

   Drain and serve

   Drain the puff puff on kitchen paper and serve immediately.

What is plantain puff puff?

Puff puff is a popular African fried dough snack, especially associated with West African cooking. This version blends overripe plantain into the batter, bringing sweetness and a soft, chewy texture.

The yeast gives the dough its puffed shape, while onion and habanero bring savoury depth and heat. Frying in batches helps each piece colour evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 18g carbs, 3g fat.

The flour and plantains provide most of the carbohydrate, while the frying oil contributes much of the fat. There is a little protein from the flour and yeast; serve a few pieces alongside a protein-rich savoury dish and vegetables to make a more balanced plate.

Choosing the plantains

Ripeness: Use overripe plantains, as called for in the recipe. They blend readily and add a sweeter, softer quality to the batter.

Blending: Blend the plantains with the onion and pepper until smooth. This distributes their flavour throughout the dough.

Getting the batter right

Water temperature: Use warm water, not hot, as directed. Hot water can interfere with the yeast.

Mixing: Combine the wet and dry mixtures for about 1 minute, until well mixed. The recipe relies on a batter rather than a shaped dough.

Letting the yeast work

Rise: Cover the bowl and leave the batter for at least 1 hour, checking for it to double in size. The time can vary with the room temperature, so use the rise as the main cue.

After rising: Mix the dough again to remove most of the trapped air, as the recipe directs, before frying.

Frying for an even colour

Oil temperature: Heat the oil to about 190°C (375°F). Keeping the temperature steady helps the puff puff cook through while turning golden.

Batch size: Fry small batches and leave space around each piece. Turn them a couple of times so all sides colour evenly.

Serving the puff puff

Fresh from the pan: Drain the pieces on kitchen paper and serve immediately, when their outsides are freshly fried and their centres remain soft.

Pairings: Serve them as a snack alongside tea or coffee, or include them with other small savoury bites for a sharing spread.

Recipe notes & tips

• Use plantains that are overripe, as specified, for a batter that blends smoothly.
• Make sure the water is warm rather than hot before adding it to the flour mixture.
• Cover the bowl well while the batter rises.
• Use a deep pan and allow enough room to turn each piece.
• Fry in small batches so the puff puff has space to brown evenly.
• Drain each batch on kitchen paper and serve the puff puff immediately.

Variations

• Adjust the heat: Use less habanero or Scotch bonnet for a milder batch.
• Make it less sweet: Leave out the optional sugar.
• Try a different chilli: Swap the habanero for Scotch bonnet, as suggested in the ingredients.
• Serve with a dip: Offer a savoury dip alongside the freshly fried puff puff.
• Make a sharing spread: Serve the puff puff with other small savoury snacks.

Common mistakes to avoid

• Using hot water: It can interfere with the yeast; use warm water, not hot.
• Skipping the rise: Leave the covered batter for at least 1 hour and check that it has doubled.
• Crowding the pan: The puff puff needs room to cook evenly; fry in small batches.
• Not turning the pieces: Turn them a couple of times so all sides become golden brown.
• Serving them much later: The recipe is best served immediately after draining.

How to store

These are best served immediately. If you have leftovers, cool them and store in an airtight container in the fridge for up to 2 days; reheat in a hot oven until warmed through.

Frequently asked questions