Ingredients
Plantain
- 4very ripe plantains, skins mostly black
To fry
- oil, for shallow or deep frying
- a good pinch of salt
Optional
- a pinch of cayenne or ground chilli
- a little grated ginger
To serve
- with jollof rice, beans, stew or grilled fish
Directions
- Cut off both ends, then run a knife down the length of the skin without cutting into the flesh. Work the skin off in sections with your thumb, since a ripe plantain skin does not simply peel away.
- Cut them into rounds, into diagonal slices, or lengthways into strips. Cut them about a centimetre thick, since thin slices dry out and thick ones stay raw in the middle.
- Keep them even, so they all cook at the same rate. Sprinkle them with a little salt before frying.
- Heat the oil to a moderate temperature, around 170°C, rather than as hot as it will go. At a moderate heat the sugars caramelise gradually and the inside turns soft and creamy.
- Fry them in batches in a single layer, without crowding the pan. Fry for two to three minutes, until the underside is deep golden with dark caramelised edges. Turn them once and fry the other side.
- Turn them only once, since repeated turning breaks up soft ripe plantain. They are ready when they are deep golden brown, soft inside and slightly crisp at the edges.
- Lift them out with a slotted spoon and drain them on a rack or on kitchen paper. Serve them hot, since they turn soft and greasy as they cool.
Technique
- The plantains must be ripe with mostly black skins.
- Moderate oil, since the sugar in ripe plantain burns quickly.
- Kelewele is the spiced Ghanaian version of the same idea.
Substitutions
- Any neutral oil, and palm oil is used in some households.
- Very ripe plantains are essential and cannot be substituted.
Variations
- Dodo gizzard, fried with chicken gizzards in pepper sauce.
- Cut into small cubes and mixed into rice.
- Spiced with ginger and pepper, closer to kelewele.
Frequently asked questions
What is Dodo?
Dodo is a salad & side from Nigeria: fried sweet plantain slices alongside rice and stews.
How long does Dodo take to make?
Dodo takes 10 min of preparation and 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Dodo?
Yes, within limits. Any neutral oil, and palm oil is used in some households. Very ripe plantains are essential and cannot be substituted.
What is the most important thing to get right in Dodo?
Heat the oil to a moderate temperature, around 170°C, rather than as hot as it will go. At a moderate heat the sugars caramelise gradually and the inside turns soft and creamy.
