Peel the 2 ripe plantains and mash them into a smooth puree.

Dissolve the dry yeast in the 50 ml warm water and let it stand until foamy, about 5 minutes.

Combine the wheat flour, corn flour, and 3 g salt in a large mixing bowl.

Add the mashed plantain and yeast mixture, then knead until a soft, slightly tacky dough forms.

Cover the dough and let it rise in a warm place for 30 minutes.

Finely chop the onion and chili pepper.

Heat 15 ml vegetable oil in a frying pan and sauté the chopped onion and chili pepper for 2 minutes.

Add the ground beef and cook, breaking it apart, until fully browned for about 7 minutes.

Season the meat with the remaining salt, black pepper, paprika, and ground turmeric.

Transfer the cooked filling to a bowl and let it cool for 10 minutes.

Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.

Divide the risen dough into 6 equal portions and flatten each portion into a disc.

Place one-sixth of the meat filling and 25 g mozzarella in the center of each dough disc.

Fold the dough around the filling and pinch the seams closed to form six buns.

Arrange the buns seam-side down on the prepared baking tray and brush them lightly with 15 ml vegetable oil.

Bake the buns until golden brown and the cheese is melted, about 18 minutes.

Cool the buns for 5 minutes before serving warm.