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Dodo Ikire

Also known as Dodo Ikire (Overripe Fried Plantain — Osun State)

Dodo Ikire is a celebrated Yoruba culinary speciality from Ikire in Osun State — a very dark, deeply caramelised fried plantain made from very overripe plantains (almost entirely black skin) fried in palm oil until they become intensely sweet, mahogany-dark and slightly crispy. Unlike regular Dodo which uses ripe yellow plantains, Dodo Ikire uses plantains that have been allowed to ripen far beyond the normal eating point until the skin is almost entirely black and the flesh

Dodo Ikire, Nigerian cooking

Ingredients

  • 4 very overripe plantains (skin must be almost entirely black)
  • Palm oil for frying — palm oil is mandatory for authentic Dodo Ikire, not vegetable oil
  • 2-3 Scotch bonnet peppers (Ata Rodo) (roughly blitzed or minced with seeds)
  • ½ tablespoon dry chili flakes or pepper seeds (for extra kick)
  • ½ teaspoon salt (to taste)

Method

  1. 01

    Peel the very overripe plantains. The flesh will be very soft and may be slightly fibrous at this stage — this is correct. The sugar content will be at its maximum.

  2. 02

    Slice into thick rounds approximately 2 fingers thickness thick or into irregular chunks — Dodo Ikire has a rustic, irregular appearance that is part of its charm. Season with salt, minced scotch bonnet peppers and chili flakes.

  3. 03

    Heat a generous amount of palm oil in a pan over medium-high heat until shimmering. The palm oil must be properly hot before the plantain goes in.

  4. 04

    Carefully lower the plantain pieces into the hot palm oil. Fry for 4 to 6 minutes, turning gently, until very dark mahogany-brown — almost black in places. The extreme sugar content of the overripe plantain caramelises very rapidly in the hot palm oil. This dark colour is correct — do not be alarmed. The Dodo Ikire should be deeply caramelised, very dark, slightly crispy on the outside and intensely sweet.

  5. 05

    Remove with a slotted spoon. Drain briefly on paper towels. Serve immediately while hot.

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