Plantain Mosa

What we know so far

Plantain mosa are small yeasted fritters made from overripe plantain mashed into a flour or semolina batter, left to rise and dropped by the spoon into hot oil. They come out golden and puffed, sweet from the plantain, and they are a small-chops favourite at Nigerian parties, eaten with a pepper dip or on their own with a cold drink. It is the classic way to use the black-skinned plantains too soft for frying as dodo.

The draft was written from 2 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting