This post truly encapsulates what to do with leftovers, in many ways than one. In as much as I was tempted to use all my over ripened plantains for Dodo Ikire (recipe HERE), I decided to split it in half and make Mosa instead. I have a Ghanaian grandma so I grew up eating knowing Mosa as Tatale. I found out it was also called Mosa in my teenage years after a heated argument with a friend, which I had to apologise for. Lol. Food truly does cross countries sometimes, so before you argue with that Mexican or Mediterranean person, remember, you may have some foods in common. Lol
Mosa is basically a pancake, but a healthy pancake. I’m going to hammer on AGAIN about presentation and packaging of Nigerian food. Sorry to bore you, but I will keep talking about it, till it makes a difference. Lol. Nigerian food is not very dessert oriented, and Mosa is a fantastic option for dessert. After all Crepes Suzette, also a pancake is a western dessert. Mosa could also be a starter, if served with a savoury sauce like I did. When I was plating this dish, I kept praying by saying Lord, I want to be The Icon for the revolution or change in perception of Nigerian food. I can serve this at a fancy restaurant, and no one will even blink an eye or consider it inappropriate. Mosa is perfect as a starter. It is light, it is sweet and when paired with a savoury sauce, it prepares your palate and your tummy for the main course. So, the next time you have a dinner party, or if I ever take up the courage to apply to go unto the TV Show Come Dine With Me, I will definitely be serving Mosa as my starter.
You will need
2 over ripened plantains
1 teaspoon of cayenne pepper – dry pepper
2 tablespoons of plain flour
Seasoning cube – Knorr Chicken preferred
For the savoury sauce – a medley of vegetables, anything you have in your fridge. I used spring onions, lemon grass, tomatoes, red onion, green chilli, and ata rodo (scotch bonnet/habanero pepper)
1. Unlike Dodo Ikire, you have to mash the plantains till you achieve a smooth paste. Break in an egg and mix to give you a more liquid consistency. Add the flour to the bowl, which will thicken it. Season with cayenne pepper, salt and 1 seasoning cube. I know some may disagree with me about the addition of a seasoning cube, but I loved it. It tasted unlike the Mosa I had eaten in people’s homes. The batter should not look this dark. My camera was having a PMS moment. Lol
Mosa can be fried with palm oil or vegetable oil. I know some people will vehemently defend Palm oil, but I prefer vegetable oil. It makes Mosa more pretty.
2. Just as you would with a pancake, you will scoop out the batter and fry in a heated pan lightly coated with your choice of oil. Unlike with pancakes though, you only need a little batter to fry what I will describe as a mini pancake
Let it fry for a few seconds to a minute, flip over, and let the other side browns……….and that’s it
Now, to the savoury sauce………
Where did the idea of making a savoury sauce come from? Leftover vegetables in the fridge. I looked into the vegetable cabinet, and I could see spring onions wilting slightly, tomatoes getting soft, half an onion drying up, same with my lemon grass. Unlike my British friends, who will probably chuck them in the bin, Waste not, Want not. I decided to chop them and fry in the same palm oil I made Dodo Ikire, and oh my goodness. If you’ve tried my Coconut rice recipe (HERE), you will know exactly what I mean. This tastes and smells even better. Lemon grass and Palm oil work, very well. Plus the added flavour from frying dodo ikire in the same oil previously. It just really worked very well with the Mosa because there was an extra hint of plantains in the palm oil sauce.
1. Chop all the ingredients, and fry in hot palm oil. This was leftover Palm oil from Dodo Ikire, so I used more than my usual quantity
2. On low heat, let the vegetables fry until the soften, and then season with salt and a seasoning cube. For this sauce, I don’t add water at all, neither do I add fresh blended pepper. I let the vegetables wilt and soften to release all their juices. This gives a rich, delicious sauce.
…………and that’s it. Simple, simple, simple.
Plated together, this is a beautiful mix and very healthy if I may add. Okay, okay, ignore all that oil. Lol
While I was making this, I also remembered my Grandma’s Waakye, which I am going to prepare soon. Waakye is Ghana’s version of rice and beans (another dish we have in common), so look out for my Grandma’s recipe.