Plantain Chips

Ingredients

• 4 very overripe plantains (skin must be almost entirely black)
• Palm oil for frying (this is essential for authentic Dodo Ikire — do not substitute with vegetable oil)
• A pinch of salt
• Optional: a pinch of ground Cameroon pepper for heat

Method

1. 01

   Preparing the Plantain. Peel the very overripe plantains. The flesh will be very soft, sweet and slightly stringy. Slice into small, thick rounds approximately 2 fingers thickness thick, or into small irregular chunks — Dodo Ikire is not uniform in shape and this is part of its charm.

2. 02

   Seasoning. Sprinkle a very small pinch of salt over the plantain pieces. Add a pinch of Cameroon pepper if you want a slight heat.

3. 03

   Heating the palm oil. Heat a generous amount of palm oil in a pan or deep pot over medium-high heat. The palm oil must be properly hot — not smoking, but shimmering. Palm oil gives Dodo Ikire its characteristic deep orange-brown colour and distinctive flavour.

4. 04

   Frying. Carefully drop the plantain pieces into the hot palm oil. Fry for 4 to 6 minutes, turning gently. The plantain will become very dark — almost mahogany brown — due to the high sugar content of the overripe plantain caramelising in the hot palm oil. This dark colour is correct and desirable.

5. 05

   Draining. Remove with a slotted spoon and drain on paper towels. The chips will crisp up as they cool.

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