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Dodo

Also known as Dodo (Fried Ripe Plantain)

Dodo — fried ripe plantain — is one of the most universally loved foods in all of Nigeria. Sweet, golden, caramelised on the outside and soft on the inside, Dodo is served at every Nigerian party, eaten at every family table, packed in every Nigerian child's lunchbox, and found at every street corner from Lagos to Maiduguri.

Dodo, Nigerian cooking

Ingredients

  • 4 big ripe plantains (yellow skin with black spots — the riper the better)
  • Vegetable oil for frying — enough to fill a frying pan halfway
  • A pinch of salt — optional

Method

  1. 01

    Selecting the Right Plantain. The quality of Dodo depends entirely on the ripeness of the plantain. The skin must be yellow with significant black patches — the blacker the skin, the sweeter the Dodo. A fully yellow plantain will make acceptable Dodo. A green plantain will make starchy, unsweet, unpleasant Dodo. When in doubt, choose the more ripe plantain.

  2. 02

    Peeling and Slicing. Cut off both ends of each plantain. Score the skin lengthwise along one side and peel it off. Slice the plantain at a diagonal angle into pieces approximately 1.5 fingers width thick. Diagonal cuts give a larger surface area that caramelises more beautifully. You can also cut rounds (straight across) or lengthwise slabs — all three shapes produce delicious Dodo.

  3. 03

    Heating the Oil. Pour vegetable oil into a wide, deep frying pan to a depth of approximately 3 fingers thickness. Heat over medium-high heat until the oil is hot — test by dropping a small piece of plantain in; it should sizzle immediately and rise to the surface.

  4. 04

    Frying the Dodo. Carefully lower the plantain slices into the hot oil in a single layer. Do not overcrowd the pan — fry in batches if necessary. Fry for 2 to 3 minutes on the first side until deep golden-brown. Flip each piece carefully using tongs or a fork. Fry the other side for 1 to 2 minutes until golden-brown all over. The Dodo should be a beautiful deep golden-amber colour — not pale yellow (undercooked) and not dark brown (overcooked).

  5. 05

    Draining and Serving. Remove the fried Dodo with a slotted spoon and place on a plate lined with paper towels to absorb excess oil. Sprinkle a very small pinch of salt if desired. Serve immediately while still warm.

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