Peel and mash the ripe plantains in a bowl using a fork or potato masher until smooth but slightly chunky. This is usually done in a local earthenware known as asanka.

Blended onions, ginger, habanero pepper, cloves, bell pepper, black pepper, and salt, and add it to the mashed plantain. Stir to combine. If using flour or cornmeal, mix it in now – it helps bind the mixture. Add a little flour at a time if the batter is too thin, until the desired consistency is reached; otherwise, it will not hold its shape when cooked.

Let the mixture rest for 10–15 minutes. This allows the flavors to deepen and the texture to thicken slightly.

Heat oil in a non-stick pan over medium heat. Scoop a spoonful of the batter and fry for 2–3 minutes on each side, until golden brown and crispy at the edges.

Traditionally served with aboboi (spicy beans), but you can also pair it with dips like avocado salsa, tomato sauce, or even hummus!