Fried Plantain with Ethiopian Berbere Spice
Nigerian dodo seasoned with a bold Ethiopian spice blend for a fusion twist.
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Ingredients
- 4 large Ripe plantains (yellow with black spots)
- 2 cups Vegetable oil for frying
- 1 1/2 tablespoons Berbere spice blend
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika(optional)
- 1 teaspoon Fresh lime juice
- 1 tablespoon Fresh cilantro for garnish(optional)
Instructions
- 1
Peel the plantains by cutting off the ends and slicing through the skin lengthwise, then remove the peel.
- 2
Slice the plantains diagonally into 1/2-inch thick rounds or ovals.
- 3
In a small bowl, whisk together the berbere spice, salt, garlic powder, and paprika.
- 4
Heat the vegetable oil in a large skillet over medium heat until it reaches approximately 350°F (175°C).
- 5
Carefully place the plantain slices in the hot oil, frying in batches to avoid overcrowding the pan.
- 6
Fry for 2-3 minutes per side until they are golden brown and caramelized on the edges.
- 7
Remove the plantains with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 8
While still hot, toss the plantains with the spice mixture and a squeeze of lime juice before serving.
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