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Gbodo

Also known as Gbodo (Dried Plantain — Yoruba Style)

Gbodo is a traditional Yoruba food preservation technique where ripe or semi-ripe plantains are peeled, sliced and sun-dried until completely dehydrated into hard, brittle, brownish-golden chips. These dried plantain chips — called Gbodo — can then be stored for months and rehydrated and cooked when needed.

Gbodo, Nigerian cooking

Ingredients

  • 3 big handfuls of dried Gbodo (sun-dried plantain chips)
  • 3 big ripe tomatoes, blended
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 cooking spoons of palm oil
  • 2 big handfuls of smoked fish, soaked and deboned
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 4 glasses of water

Method

  1. 01

    Soaking the Gbodo. Place the dried Gbodo chips in a large bowl. Cover with 2 glasses of warm water and soak for 30 minutes until they begin to soften. They will not fully rehydrate during soaking — they will finish cooking in the broth.

  2. 02

    Frying the Pepper Base. Heat palm oil in a wide pot. Add onion and fry 2 minutes. Add blended tomatoes and Atarodo. Fry for 15 minutes until deeply cooked and oil floats on top.

  3. 03

    Adding the Gbodo and Building the Porridge. Drain the soaked Gbodo and add to the fried pepper. Add smoked fish, ground crayfish, seasoning cubes and salt. Pour in 4 glasses of water. Stir well. Bring to a boil.

  4. 04

    Cooking to Completion. Cook on medium heat for 20 to 25 minutes, stirring regularly, until the Gbodo has fully rehydrated and softened into a thick, well-seasoned porridge. The dried plantain will absorb the broth and flavours magnificently. Taste and adjust all seasonings. Serve hot.

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