Peel and cut plantains into halves, put the plantain into a saucepan, add water, cover and let cook for 10-12 minutes. Take off heat strain and set aside.
Pour the scotch bonnet pepper into an earthen ware bowl, add onion, salt and grind into a smooth mixture. Add toasted peanut and grind.
Heat palm oil in a small sauce pan, pour on the mixture and mix together.
Add the cooked plantain and mash into a smooth mixture.
Scoop a spoonful of the mashed plantain, mold into golf ball sizes, then make a dent with your thumb in the middle.
Add the cooked quail egg, use your fingers to seal the egg and roll between your fingers to smoothen the mold before setting it on a plate.
Continue with the remaining plantain mixture and quail eggs.
Dip the molded plantain in the egg wash, then coat with the bread crumbs.
Deep fry in heated vegetable oil for 5 minutes or until golden brown.
Fried eto balls ready to serve.