5 from 8 votes
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This plantain puff puff recipe is based on puff puff recipe, which is a common African snack. The addition of plantains, another African favourite is a great twist to this well-loved snack. A bite of this is like having fried ripe plantains and puff puff at once. It is the best of both worlds – so tasty and equally very easy to make!

plantain puff puff nigeria

The other day, Mr N came home with lots of plantains. I fall in love with my man over again each time he walks through the door with any form of food stuff. To me, it is romantic. So he bought plantains and I was so happy because I have this sense of security when there’s enough plantain in my kitchen. That means my plantain favourites like Poulet DG and Plantain Porridge can happen.

This time around, none of those happened because my plantains got ripe so fast! After grilling some, I decided to go on a plantain adventure with with the rest. First up is this plantain puff which I simply made by blending overripe plantains and adding to regular puff puff ingredients.

We had it for breakfast. It was so good, my girls didn’t want to stop eating. I had to make them stop because I didn’t want them eating too much fried food at once. It was a real battle for me to stop eating too. Plantain puff puff is the very definition of wickedly delicious. No, I’m not kidding.

puff puff plantain

I shared a photo on my Facebook page and Instagram and my life changed. By my life changed, I mean requests for the recipe started pouring in from the North, South, East and West. So I did what any good foodie who loves to share will do. I made a video to document the perfect plantain puff puff recipe and I took more pictures so I could show you guys this awesome deliciousness.

Basket of plantain puff puffs.

Now listen: don’t you ever ever ever throw away your overripe plantains. Use them to make these plantain balls and you won’t regret it. They are sweet, fluffy on the inside and so tasty! And you do not need to add any extra sugar – the plantains are sweet enough. The secret here is to use plantains which are very ripe and soft. When plantain is overly ripe, the skin changes from yellow to black. The blacker, the better.

Very brown plantains on a marbled countertop.

Plantain puff puff is very easy to make. As you’ll be able to see in the video, it is a no-fuss recipe. Hope you enjoy this new love my family has found! If you have not subscribed to my YouTube channel, click here to subscribe so you never ever miss any of my videos. More are on the way, I tell ya.

Watch how to make plantain puff puff:

Plantain puff puffs on a white plate.

Plantain Puff Puff Recipe

5 from 8 votes
Puff Puff is a popular African street food that is insanely tasty. This version is made with overripe plantains. It is a great way to use up overripe plantains. I must say here that it is slightly addicting. I had to stop my kids from consuming too much. They didn't want to stop eating. It may happen to you too.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 people


  • 2 large overripe plantains
  • 3 cups all-purpose flour (375 g)
  • 2 1/4 teaspoons active dry yeast
  • 11/2 cup warm water
  • 1/2 teaspoon salt


  • Pour half a cup of warm water into a large bowl. Add in your yeast and set aside.
  • Peel the plantains and blend together with remaining 1 cup of water until smooth. Alternately, you could mash the plantains in a bowl with a fork then add the water and stir to combine.
  • Pour blended plantains into yeast mixture. Add salt and stir well. Add in flour in little bits, stirring each time you add some. Stir to form a batter. You should be able to hold the batter in your hands without it falling out quickly. If it is too light, add more flour. If it is too thick, add more water.
  • Cover the batter with plastic wrap and let it rest for about 40 minutes.
  • Heat oil in a large pot for 5-10 minutes on medium heat (350 degrees F or 180 degrees C). Drop tablespoonfuls of batter into the oil to fry. Be careful not to overcrowd the pan. Let the balls cook for about 5-10 minutes until golden brown. Flip the sides half-way through. Remove and place on paper towel to absorb excess oil.


Now listen: don't you ever ever ever throw away your overripe plantains. Use them to make these plantain balls and you won't regret it. They are sweet, fluffy on the inside and so tasty! And you do not need to add any extra sugar - the plantains are sweet enough. The secret here is to use plantains which are very ripe and soft. When plantain is overly ripe, the skin changes from yellow to black. The blacker, the better.


Calories: 236kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 158mg | Potassium: 300mg | Fiber: 3g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 2mg

Additional Info

Course: Snack
Cuisine: African
Calories: 236
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

African puff puff made with plantains

Ehen, if you make this recipe, please snap a picture and share with me on Facebook or tag me on Instagram. I’ll love to see!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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Recipe Rating


  1. So mine aren’t very pretty, but I just made these and they do taste great! Super easy to follow recipe – thank you so much!

  2. These are really good! I was give a bunch of plantains and I was look g for different recipes to try with them. Came across your recipe. Super yummy! I did a batch and fried with oil and another batch in my air fryer, as I try not to eat many fried foods. Both were great! I topped with a little powdered sugar. Great way to use up some plantains!

  3. WOW WOW WOW!!! I just made these and they are fantastic! I’ve never had a puff puff before, and I’m so glad I stumbled onto this one, thank you!

  4. Hello Precious, Thank you for this recipe. I have previously thrown away so many overripe plaintains. Could I refrigerate or freeze leftover batter? And, for how long to refrigerate? Many thanks!

  5. Thank you for your inspiring and helpful recipes. I am working in a refugee camp in Greece, am a professional chef and retired investment banker here for five years. I am very good with Brazilian food and find many similarities. Of course. Right now making plaintains— I found some I don’t know how. Food- empowerment- love.

  6. Hi Precious I came across your recipe because I wanted to know what can be made with overriped plantains. It’s my first time hearing about plantain puff puff. Since your recipe is simple & straightforward I made them today. Although they don’t look like yours in the pic it was good trying something new.

    Much love from the Bahamas

  7. I made this recipe again today. The only difference is that I halved it this time around because just me and my kid were gobbling them up… which is exactly why I forced myself not to make them in a month!

    Let me tell anyone who hasn’t tried these plantain puff puffs that they are not showstoppers, they are simple treats, but MAN are they good. Not too sweet either, despite the ripeness of the plantain, but you get a good dose of plantain flavor. It’s hard to eat just ONE.

    The puff puffs go with so many things.I’ve eaten these with African peanut soup and sweet potatoes, Thai coconut soup with tofu, greens, over-easy eggs, I’ve even eaten them dipped in Kewpie mayonnaise when I was on my Kewpie kick.

    Another commentor mentioned that these were her doughnuts and I have to agree. Just like the versatility of the doughnut today, these could be dipped in coffee or used as a bun for a burger or sandwich, dipped in whipped cream, filled with jam or cheese… the possibilities are endless (and now I’m going to have to ponder all of those possibilities while I try not to eat another off the rack in my kitchen).

    Thank you for the recipe, Precious!

    1. Hi Shirley, I’m sure you can but truth be told, they taste better when fried. To bake, I suggest baking in cupcake pans since the batter is dripping. Please let me know how it goes if you try that.

  8. Hi Precious, I love your recipe. I was first sceptical about its veracity, given the amount of flour required. However, for the first time, I made mosa that was not oil soaked and flat. In the written version, you did not include the fact that one had to set the dough aside for the yeast to act. I decided to check the video just to verify and found that the video contained that element. I will check out other recipes on your blog. Thanks!!!

    1. Thanks so much for the feedback, Bolanle! I will update the recipe now to include that. Glad you loved it!

  9. Hello Precious,

    First of all, if I ever have a daughter, I will name her after you😁👍🏿
    Your description of Plantain puff-puff moved me to try it.
    But, instead of plain water, I used low fat milk and egg-white plus a little sugar, instead of salt.
    I must say it came out tasting delicious😁
    I will make some for Thanksgiving and Christmas, and will surely remember to snap pix to post for your comments.

    It tasted great, Since I

  10. I love your work, Well done sis. My challenge is that I don’t know how to use hand to drop the batter in the oil.I have to no avail to master it. Any help please

  11. Hello this is my doughnuts. I tried yesterday it was delicious but I had to “drink oil” real good don’t know what was the problem

    1. Hi Reinarte, I’m guessing your oil wasn’t hot enough. When the oil isn’t hot enough it tends to drink oil. Heat up the oil on high heat then turn the heat down to medium and fry. Your oil should neither be too hot nor too cold. Also, always follow my exact measurements for best results. Hope this helps.

  12. I’m assuming food is your love language when you described how Mr N bringing food home makes you happy. Hahaha.
    Wow, these plantain puffs do look yummy! Just keep them coming. We’re learning a whole lot from you sis. With skills like yours, we can’t afford to fall short in the cooking department.

    1. Hahahaha, the person who wrote the love languages book should add food as one of them! Thanks so much, sis! Love

  13. Ah! I didn’t know that plantains could do this. Thanks, Precious. I’d definitely try this out soon, it looks so damn good. I need to visit your house one day, you can’t keep doing this to us lol. Well done!

  14. Love this recipe! I am adding it to my “must make stash”, especially with the way you described it. You have a way with words when it come to enticing people with food honestly. I see your nails looking really good btw!

  15. Thank you very much Precious. I am currently based in Abidjan Côte d’Ivoire where we have lot of plantain. I’ll definitely try this one. I love plantain.

    1. Hi Fassouma, this is a really great way to use up all that plantain. I love plantain too. So versatile!