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Cocoa Mosa - Using Overripe Plantain

Admit it, you've always felt tingly sensation of guilt when you have to throw away over ripe plantain that may be too soft to be fried. For me, nothing goes to waste. Instead, they can be re-purposed into better things like this mini bite sized treats. The sweetness from the overripe plantain combined with the bitter chocolate flavor from the unsweetened cocoa powder makes it a highly irresistible treat. For the original version of this snack, CLICK HERE.


Cocoa Mosa - Using Overripe Plantain

2 medium sized Over-ripe plantain
1 cup All purpose flour
2 tbsp. Bakers yeast
1 Cup Warm water
1 tbsp. Chili pepper/ Fresh Pepper, diced
A Pinch of salt
2 tbsp. Unsweetened cocoa powder
Vegetable oil (for deep frying)
½ Icing sugar (For sprinkling)


  • View the steps Below

  • Calories per serving: 0
    Fat per serving: 0

    Step 1: Slice the plantain into a blender or food processor and blend till smooth. Add the pepper, bakers yeast and warm water - Blend further. 

    Step 2: Add the flour, coco powder & salt into the blended plantain batter and blend some more. The batter shouldn't be too thick. if it is, you can add some more water.

    Step 3: Cover the batter and leave to stand for about 20 minutes. During this period, it'd rise and froth. While the batter stands, place the pan on fire and pour in the oil to heat up.

    Step 4: Beat the batter once more and scoop small teaspoons. of it into the oil. This could also be done with the hollow of your washed hand just like puff puff. 

    Step 5: Fry till you get a firm brown color and scoop out onto a paper towel to drain off excess oil. 
    Serve as a snack with a chilled drink.


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