Wash the watercress thoroughly and shake it dry. You can roughly chop it or just pluck the leaves, depending on how you like it.

Peel the red onion and cut it into strips. Also wash the tomato and cut it into small pieces.

Put the flour in a large bowl. Add the lukewarm water, 1 teaspoon of salt, and a pinch of pepper. Mix everything well until a smooth dough forms.

Fold the prepared watercress into the dough. Make sure it's well distributed.

Heat the frying oil in a deep pot or a fryer to about 170-180°C. The oil is hot enough when a small drop of dough immediately forms bubbles and rises to the top.

Scoop up some dough with a spoon and carefully drop it into the hot oil. Fry the fritters in batches so they don't stick together and the oil temperature doesn't drop too much.

Fry the Mofo Anana until golden brown and crispy on each side. Remove them from the oil with a slotted spoon and let them drain on kitchen paper to remove excess fat.

Heat some oil in a small pan. Add the diced red onion and sauté it until soft and slightly fragrant.

Add the sliced tomato pieces and sauté them briefly until they slightly break down.

Add the peanut butter and stir everything well. Let it simmer briefly so the flavors combine.

Pour in the coconut milk and stir everything smooth. Season the sauce with a pinch of salt and 1 teaspoon of soy sauce. If you like it spicy, you can also add some chopped chili now.

Serve the warm Mofo Anana immediately with the creamy Peanut-Tomato Sauce as a dip. Enjoy your meal!