Plantain Three-Ways: Plantain Puff Puffs, Caramelised Plantain Slices, and a Plantain Brownie served with Chantilly Cream

Keen Home Cook 2020-21 Finalist - Zoe Idehen

About the Recipe

I chose these recipes because I wanted to stay true to my Nigerian heritage and use this platform to showcase and celebrate some popular dishes and ingredients used in our cooking. This is comfort food at its best.


  • 1 Large Overripe Plantain

  • 1 1/2 cups Plain Flour

  • 1/3 cup Granulated Sugar

  • 2 tsp Instant Dried Yeast

  • 1/4 tsp Salt

  • 1/4 tsp Nutmeg

  • 1/4 tsp Cinnamon

  • 3/4-1 cup Lukewarm Water

  • Vegetable Oil, for deep frying

Caramelised Plantain

  • 1 Ripe Plantain

  • 1 tbsp. Brown Sugar

  • 1/4 tsp Cinnamon

  • Pinch of Salt

  • 2 tbsp. Butter

  • 2 tbsp. Orange Juice

Plantain Brownie

  • 2 Overripe Plantains, mashed

  • 115g Dark Chocolate

  • 115g Unsalted Butter

  • 100g Granulated Sugar

  • 100g Dark Brown Sugar

  • 1/2 tbsp. Vanilla

  • 1/2 tsp Salt

  • 2 Eggs

  • 75g Plain Flour

  • 25g Coco Powder

Chantilly Cream

  • 1/2 cup Double Cream

  • 1 1/2 tbsp. Powdered Sugar

  • 1/2 tsp Vanilla


Plantain Puff Puff

Peel the plantain, place in a bowl and mash with a fork until smooth. Set aside.

In a large bowl, add all the dry ingredients and mix.

Form a well in the centre of the bowl, add in the mashed plantain, then gradually pour in the lukewarm water. Mix well until everything is well combined. The batter should be slightly thick.

Cover the bowl with cling film and a tea towel and set it aside in a warm place for about 45 minutes to rise.

After the batter has risen, gently fold the batter to get rid of some of the air pockets.

Heat up some vegetable oil in a large pot/pan to about 170 „ƒ (oil should be about 3 inches deep). Then, using the tips of your fingers or a tablespoon, scoop small amounts of the batter into the oil. They should drop and float up to the surface of the oil instantly and puff up.

Fry the puff puffs on medium low heat, stirring occasionally, until golden brown. Drain on a kitchen towel. Repeat the process until you have used up the whole batter. Serve with powdered sugar, if desired.

Caramelised Plantain

Peel and cut the plantain into thick slices and place in a shallow bowl. 

Sprinkle in the brown sugar, cinnamon and salt to the plantain and mix together until well coated. Allow to sit for 5 minutes.

Melt the butter in a pan over medium heat.

Add in the sliced plantains and reduce to a medium low heat. Cook for about 4-5 minutes but keep flipping the plantains to prevent the sugar from burning.

Add in the orange juice and cook for another minute, then remove from the heat and serve.

Plantain Brownie

Preheat oven to 180c and prepare your baking tin. Grease and line your tin with baking paper. (30x23cm used for this recipe).

In a medium heatproof bowl, add the dark chocolate and butter. Set the bowl over a small pot of simmering water, and stir occasionally until completely melted.

In a separate large bowl, add the sugars, vanilla and salt. Gradually whisk in the eggs until your batter is pale, thick and fluffy.

Pour in the melted butter and chocolate and continue whisking until fully incorporated. Then, mix in the mashed plantains.

Sift the flour and coco powder with a sieve into the mixture and gently fold until everything is well combined.

Pour the brownie batter into the baking tin and level it out with a spatula.

Bake in the oven for 25 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs but no wet batter attached.

Allow to cool before slicing and serving.

Chantilly Cream

1/2 cup Double Cream

1 1/2 tbsp. Powdered Sugar

1/2 tsp Vanilla