Spicy plantain puff puff

Peel the plantains; blend with the onion and habanero to a smooth paste.

Combine flour, sugar, instant yeast and a little salt.

Add the plantain paste first, then about a cup of warm water; mix by hand 30 seconds to a minute to develop a little gluten, to a batter neither too stiff nor too wet.

Clean down the bowl and rest 40 minutes to an hour until risen two or three times.

Stir with a spoon to knock out trapped air.

With a hand dipped in water, drop small scoops of batter into hot oil, turning as they brown so they color evenly and do not burn.

Lift out the browned ones first onto a paper-lined sieve to drain.