Dodo (Nigerian Plantains) Recipe

Dodo (no, not the fowl) is a straightforward planning of sweet, ripe plantains which is perfectly-cherished across Nigeria. You will discover it sliced and deep-fried as a snack, liked as the most important party along with stews, sauces, fried yams, and sweet potatoes (a further preferred road food stuff), or served as an accompaniment to rice and beans. 

The finest plantains for dodo, in my mind, have yellow skins speckled with a few black spots and give a minor when pressed, which with each other suggest a degree of ripeness that will produce tender, sweet fried plantains with crispy edges. Some others choose to use fully black plantains for their candy-like sweetness and custardy texture, although some decide for organization, starchy yellow or eco-friendly kinds. 

Preferences also come into perform when planning the plantains. Some dodo fans welcome the plantains cut to any form and dimension. Some others are particular that the dodo should really be slash in a way that would make sense for how they’re going to be served: small cubes to accompany jollof rice, rounds to pair with stewed beans, or sliced on a bias in larger sized slabs to serve as extra of a principal dish. For me, little pieces make sense for pairings where dodo is a side or accompaniment―a spoonful of diced dodo and creamy beans equilibrium just one yet another far better than a greater slice of plantain would. It is all about the ratios! And when I’m owning dodo on its possess, a mouthful of caramelized sweetness that more substantial slices provide paired with just a touch of sauce, permits the deliciousness of dodo to shine.

Nevertheless the plantains are cut, the future selection is how and whether or not to season, with salt being the most widespread possibility. Some don’t salt their plantains, having said that I, and others like me, value the extreme “swalty” (sweet and salty) flavors that appear from salting. Plantains don’t have a substantial dampness content so salting them ahead of frying does not attract out any liquids―it is purely for flavor. (Texturally, they also sense a lot less gritty post-salting and frying.) In addition to salt, you can season with 1 or far more warming spices, these as cayenne, ground ginger, cinnamon, and cloves, to enhance the caramelized plantain, which is typical of Ghana’s kelewele, a spiced fried plantain dish. When it will come to cooking, dodo is fried in vegetable oil, unrefined crimson palm oil, or a mixture of both (to temper the smoky taste of palm oil) right up until golden brown. 

Dodo is a dish I consume frequently, which usually means I always have ripe plantains on hand. Its sweet, caramelized taste and flexibility as an appetizer, aspect dish, or major system can’t be beat. Considering that its texture changes immediately after refrigeration and reheating (getting dense, chewy, and even chalky), dodo is ideal when it’s freshly fried.