Mofo Akondro

Preparation

1. Peel the ripe plantains or bananas by cutting off the ends and making shallow cuts along the sides, then peeling away the skin. Cut the peeled fruit into chunks and place in a bowl, then mash thoroughly with a fork or potato masher until completely smooth with no visible lumps.
2. In another bowl, combine the flour, salt, and sugar if using, mixing thoroughly. In a third bowl, beat the eggs together. Add the mashed plantain or banana to the flour mixture along with the beaten eggs, mixing gently but thoroughly until a soft, thick dough forms that is slightly sticky.
3. Turn the dough out onto a floured surface and knead gently for 1-2 minutes until it comes together into a cohesive mass. Divide the dough into 8-10 equal portions and shape each into a flat, oval or round cake about 3 inches wide and 0.5 inches thick.
4. Heat the vegetable oil or ghee in a large skillet over medium heat. Carefully place the mofo akondro in the hot oil, frying for 3-4 minutes per side until golden brown and slightly crispy on the exterior with a soft interior. Remove with a spatula and drain on a paper towel-lined plate. Serve warm as a snack or breakfast item.