Dodo
Nigeria's everyday side: ripe plantains sliced and shallow-fried till the edges caramelise to deep mahogany and the centres turn jammy.
Overview
Very ripe plantains (mostly black-skinned) slice on the diagonal at 1 ½ cm thick. Vegetable oil heats hot in a wide pan; the slices fry in a single layer until each side is deep golden with caramelised, almost-burnt edges. Drained briefly, salted lightly, eaten right away.
Ingredients
- 4 very ripe plantains (skins should be heavily black-spotted to mostly black)
- 4 tablespoons vegetable oil
- ½ teaspoon salt
Method
Stage 1 - Slice
- Trim the ends of the plantains.
- Score the skins lengthwise with a knife; peel away.
- Slice on a 45-degree diagonal into 1 ½ cm thick pieces.
Stage 2 - Heat the oil
- Heat the oil in a wide heavy frying pan over medium-high heat.
- The oil should shimmer and a small piece of plantain should sizzle vigorously when dropped in (around 175°C).
Stage 3 - Fry
- Lay the plantain slices flat in a single layer; don't crowd.
- Fry 2-3 minutes per side until deep mahogany - almost burnt-looking - and the edges have crispy caramelised patches.
- Lower the heat slightly if they brown too fast (the inside needs to soften before the outside burns).
- Lift onto kitchen paper to drain briefly; salt while hot.
Stage 4 - Serve
- Cook in batches if needed; eat straight away.
- Serve alongside jollof, beans, eggs, fried fish, or stews.
Notes
- Ripeness is everything: Yellow plantains with no spots are too starchy and bland; the dish needs heavily-spotted to almost-fully-black plantains for caramelisation. The riper the better.
- Don't crowd: Steam-fries instead of caramelising. Cook in 2-3 batches if needed.
- Salt lightly, but salt: Plantain is sweet; a pinch of salt brings the flavours into focus. Too much and the dish becomes confused.
Storage
- Best eaten immediately. Leftovers refrigerate 2 days; re-crisp in a hot dry pan or oven (don't microwave; goes soggy).
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