Classic Nigerian Dodo
Deep-fried ripened plantain slices served as a staple side dish.
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Ingredients
- 4 large Very ripe plantains (yellow with black spots)
- 3 cups Vegetable oil for deep frying
- 1/2 teaspoon Salt
- 1/4 cup Onion, thinly sliced (to flavor oil)(optional)
- 1/4 teaspoon Ginger powder(optional)
- 1 pinch Cayenne pepper(optional)
- 1/4 teaspoon Garlic powder(optional)
- 1 cup Water (for rinsing peeled fruit)
Instructions
- 1
Cut off both ends of the plantains and make a shallow slit along the length of the skin to peel them easily.
- 2
Slice the peeled plantains diagonally into 1/2-inch thick oval discs or cubes, depending on your preference.
- 3
Place the slices in a bowl and toss gently with salt, ginger powder, garlic powder, and cayenne pepper until evenly coated.
- 4
Heat the vegetable oil in a large frying pan or deep pot over medium-high heat until it reaches approximately 350°F.
- 5
Add the sliced onions to the hot oil for one minute to infuse flavor, then remove them before they burn.
- 6
Carefully place the plantain slices into the hot oil in a single layer, being careful not to overcrowd the pan.
- 7
Fry for 2-3 minutes per side, turning with a slotted spoon until both sides are a deep golden brown and caramelized.
- 8
Remove the plantains from the oil and place them on a plate lined with paper towels to drain excess grease before serving.
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