Sweet ripe plantains sliced on the diagonal and fried to caramelized golden perfection, yielding crispy edges and a soft, candy-sweet interior.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: plate
Accompaniments: jollof rice, beans, stew
Instructions
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1
Peel the ripe plantains and slice diagonally into 1cm-thick pieces.
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2
Heat vegetable oil in a frying pan over medium heat.
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3
Fry plantain slices in a single layer for 2-3 minutes per side until deep golden and caramelized.
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4
Remove with a slotted spoon and drain on paper towels.
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5
Sprinkle lightly with salt and serve immediately while hot and crispy.
Did You Know?
Nigerians are passionate about plantain ripeness — there are heated debates about the exact shade of black the skin should be before it is perfect for dodo.
Chef's Notes
Equipment Tips
- frying pan
- sharp knife
- slotted spoon
Accompaniments
The Story Behind Dodo
Plantains arrived in West Africa from Southeast Asia via Arab traders centuries ago and became a staple crop. Dodo is the Yoruba name for fried plantain, and it has become one of the most ubiquitous side dishes in all of Nigerian cuisine.
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