PLANTAIN MOSA

Every once in a while, I let that one plantain get away. A week or two passes by and the skin turns from a healthy yellow to a worrying dark brown with white fluff starting to form at the tips. Eugh!

Before you chuck that over-ripe plantain in the bin, here's a neat and simple recipe that restores the last bit of the plantain's dignity. Mosa is a yummy Nigerian snack that reminds me of a doughnut. Eggs are used in some recipes, but I've skipped out on that and find that the soft plantain acts as a good enough binder anyway.

Ingredients

- 1 ripe plantain
- 4 tbsp wholegrain flour
- Salt to taste
- 1 tsp chilli powder (optional)
- Sunflower oil

Place the ripe plantain in a large mixing bowl and mash to form a smooth purée. Add the rest of the dry ingredients.

Heat some sunflower oil in a frying pan and add the mixture one tablespoon at a time. You can fry in batches, but be careful not to overcrowd the pan. Fry on medium heat, turning over once or twice to brown both sides.

Drain on some kitchen paper and serve hot or warm.