Serves: 4-6 / Difficulty: Easy / Time : 20 mins prep + 20 mins cooking 

Ingredients

• 200g self-raising flour
• 200g ripe plantain, diced
• 50g nut milk (almond, cashew or other) or water
• ½ tsp sea salt
• ½ tsp Tropical Sun Cayenne Pepper
• 200ml Tropical Sun Sunflower Oil

Method

• Place the self-raising flour, salt, cayenne pepper and diced plantain into a mixing bowl. Rub the plantain into the flour mix until it resembles breadcrumbs
• Add in the nut milk or water to bind the plantain flour into a dough, folding carefully with a spatula
• Divide the dough and shape into golf ball-sized pieces
• Heat the sunflower oil in a chip pan, making sure it does not exceed ⅓ the height of the pan
• Gently place a few of the dough balls into the oil and cook on a medium heat, turning occasionally until golden brown all over
• Remove from the heat and break one open to ensure that the dough is cooked all the way through
• Continue until all the dough balls are cooked

Serve With

Delicious hot or cold, serve with a sweet or savoury dip, such as:

• Tropical Sun Jerk BBQ Sauce
• Tropical Sun Bajan Hot Pepper Sauce
• Tropical Sun Scotch Bonnet Sauce

Or, as a side dish to a main meal, such as:

• Curry goat 
• Jerk chicken 
• Ackee and saltfish 

About the Author 

A baker from London, Yvonne Roberts cooks simple, homely foods for her family and friends. She makes cakes and breads on order, including vegan, dairy-free and sugar-free options. If you are based in London and would like to order from Yvonne, get in touch via our contact form.