If you are looking for a tasty and easy-to-prepare recipe, then the plantain puff-puff is the right choice for you. We all love plantain and having the ability to add it to the mix here is one recipe you might get addicted to. Let’s get grinding.
Prep Time: 10 mins.
Cook Time: 1 hr. 15 mins.
Total Time: 1 hr. 25 mins.
Servings: 8 people
• ½ onion medium
• One Habanero pepper
• Enough oil for frying
• Two plantains overripe
• Two teaspoons of Instant Yeast
• Three cups flour
• Two tablespoons of sugar
• ¼ tsp Salt
• One cup of warm water
1. In a blender, combine the plantains, habanero pepper, and onions until you have a creamy batter. Leave aside.
2. Put the yeast, sugar, salt, and flour in a big bowl and mix them all together.
3. In a separate bowl, whisk together the flour, baking powder, salt, and warm water for over a minute.
4. For best results, let the batter rise in a warm place for at least an hour, or until it has doubled in size, covered with a plastic wrap.
5. To get rid of the remaining air, give the dough another good mix.
6. To begin frying, heat oil in a large pan and work in batches. Fry the puff-puff in a pan until it is golden brown and puffed up, turning it over a few times to ensure even cooking.
7. Serve right away after draining on a paper towel.
Yam porridge also known as Asaro is an exciting and delicious yam recipe. The steps are easy to follow even if you’re trying it out for the first time, and you can rest assured that it will be nothing short of spectacular.
Prep Time: 20 mins.
Cook Time: 35 mins.
Total Time: 55 mins.
Servings: 4 people
• One large tomato
• Two bouillon cubes
• Salt to taste
• Three cups of water
• ½ cup palm oil of fresh
• One habanero pepper
• One large onion divided into two
• Two tablespoons crayfish
• 15 ounces of stockfish
• ugu leaf
• One medium yam tuber
• One red bell pepper
1. To prepare the yam, peel it and cut it into bite-sized pieces. The yam should be rinsed several times until it is clear. Then you can set aside.
2. Mix the habanero, bell pepper, tomato, and half the onion.
3. Stir the yams, sauce, salt, bouillon cubes, and water together in a pot. On medium heat, cover it and let it simmer for ten minutes.
4. Then, add the sliced onions, crayfish, and palm oil, stir, cover, and let cook for another ten minutes.
5. Use a wooden spoon to mash the yams.
6. Toss in the fish.
7. Keep it on low heat for three more minutes.
8. Add the ugwu, and enjoy it while it’s hot.