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Ogede Dun Dun

Also known as Ogede Dun Dun (Plantain Chips — Crunchy Snack)

Nigerian Plantain Chips — made from unripe or semi-ripe plantains sliced paper-thin and fried to a shattering crunch — are the most universally consumed Nigerian crunchy snack, sold in sealed bags at every Nigerian petrol station, supermarket, market stall and roadside shop. Unlike the sweet, soft Dodo made from ripe plantains, Plantain Chips use green or barely yellow plantains, which are much starchier and contain far less sugar, resulting in a savoury, starchy, potato chip

Ogede Dun Dun, Nigerian cooking

Ingredients

  • 3 big green or barely yellow plantains (completely unripe to semi-ripe — the greener the better for maximum crunch)
  • Vegetable oil for deep-frying — enough to fill the pan at least 3 fingers deep
  • Salt to taste OPTIONAL SEASONINGS:
  • A big pinch of ground Cameroon pepper
  • A big pinch of ground crayfish
  • A big pinch of Suya Pepper (Recipe #427)

Method

  1. 01

    Peeling the Green Plantains. Score the plantain skin lengthwise in 2 to 3 places. Soak in cold water for 5 minutes to loosen. Peel. The green plantain flesh should be completely white and very firm.

  2. 02

    Slicing Paper-Thin. The thinner the slice, the crispier the chip. Use a mandoline slicer or the thinnest blade of a box grater for paper-thin chips. If using a knife, slice as thinly as possible — no more than 1 mm. Uniform thickness is important for even frying. Soak sliced chips in cold salted water for 10 minutes — this removes excess surface starch and helps achieve maximum crispiness.

  3. 03

    Drying Thoroughly. Drain and spread the chips on a clean cloth. Pat completely dry — any surface moisture will cause dangerous oil splatter and prevent crisping.

  4. 04

    Frying. Heat oil in a deep wide pan to a moderate frying temperature — not too hot or the chips will brown before crisping. Fry in small batches (do not overcrowd the oil or the temperature drops) for 2 to 3 minutes until pale golden and completely crispy. They will continue to crisp slightly as they cool.

  5. 05

    Seasoning Immediately. Drain on paper towels. While still hot, season immediately with salt and any desired spice blend — the heat of the chips helps the seasoning adhere.

More spice blends & condiments