Fried Plantain Recipe (Dodo)

Ingredients

• 1 largeplantain
• enough to partially submerge the plantain slicesvegetable oil
• to tastesalt flakes

Instructions

1. 1

   Trim the ends

   Use a knife to cut both ends off the plantain.

2. 2

   Score the skin

   Make a line down the skin with a knife.

3. 3

   Peel the plantain

   Pull the peel away from the plantain.

4. 4

   Cut in half

   Cut the plantain in half at a sharp angle.

5. 5

   Slice and heat

   Cut both halves into ½ cm slices, keeping the angle. Pour vegetable oil into a frying pan and heat until very hot, about 176°C (350°F) if using a thermometer. Use enough oil to partially submerge the slices, or shallow-fry or deep-fry them instead.

6. 6

   Add the slices

   When the oil is hot, carefully add the plantain slices, taking care to avoid splashes.

7. 7

   Turn the plantain

   Turn the slices regularly with a metal utensil or fork.

8. 8

   Fry until brown

   Cook the slices until browned.

9. 9

   Drain on paper

   Transfer the cooked plantain to a plate lined with kitchen paper towel.

10. 10

    Season with salt

    Let the paper towel absorb excess oil, then sprinkle the slices with salt flakes.

11. 11

    Serve

    Serve the fried plantain.

What is dodo?

Dodo is a popular West African preparation of ripe plantain, especially familiar in Nigerian cooking. The fruit is cut into pieces and fried, giving it a caramelised exterior and a soft, sweet inside.

This simple version relies on angled slices and a hot pan of oil, then finishes with salt flakes. It works as a side dish, appetiser or sharing plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 1g protein, 14g carbs, 4g fat.

The plantain provides most of the carbohydrates, while the vegetable oil contributes most of the fat; the plantain supplies a small amount of protein. Pair a portion with a protein-rich main and vegetables for a more rounded plate.

Choosing the plantain

Ripeness: A ripe plantain brings the sweetness and tender texture associated with dodo. The recipe does not specify a ripeness level, but the plantain should be easy to peel and slice.

Shape: Cutting at an angle creates broad slices, while keeping them at an even ½ cm thickness helps them cook at a similar pace.

Getting the oil ready

Temperature: Heat the oil until very hot, about 176°C if you are checking with a thermometer. The recipe allows for partial submersion, shallow-frying or deep-frying.

Adding: Lower the slices in carefully to limit splashing. Avoid dropping them from a height.

Frying to a good colour

Turning: Turn the pieces regularly with a metal utensil or fork so they brown on more than one side. Handle them gently as they soften during cooking.

Doneness: Use the recipe's visual cue: cook until browned. Transfer them to the paper-lined plate once they have reached that colour.

Draining and seasoning

Draining: Set the fried slices on kitchen paper towel to absorb excess oil. This brief rest also makes them easier to serve.

Salt: Sprinkle with salt flakes after draining, adjusting the amount to taste. Serve while freshly cooked.

How to serve dodo

Pairing: Serve it alongside a savoury main or include it on a sharing plate with other dishes. Its sweet, savoury character also makes it an easy appetiser on its own.

Timing: The recipe takes about 20 minutes in total, so prepare any accompanying dishes before you start frying.

Recipe notes & tips

• Slice both halves to an even ½ cm thickness for more consistent frying.
• Heat the oil thoroughly before adding the plantain.
• Add the slices carefully to avoid oil splashes.
• Turn the pieces regularly as they fry.
• Drain the cooked slices on kitchen paper towel before seasoning.
• Add salt flakes just before serving so you can adjust them to taste.

Variations

• Extra seasoning: Add a seasoning of your choice along with the salt flakes.
• Shallow-fried: Use a shallower layer of vegetable oil and turn the slices regularly.
• Deep-fried: Submerge the slices in hot oil and cook until browned.
• Sharing plate: Serve the fried plantain as part of a spread of savoury dishes.
• Simple side: Keep the seasoning to salt flakes and serve alongside a main.

Common mistakes to avoid

• Oil not hot enough: Wait until it is very hot, around 176°C if using a thermometer, before adding the plantain.
• Uneven slices: Cut the plantain into even ½ cm pieces so they cook more consistently.
• Careless adding: Lower the slices gently into the oil to reduce splashing.
• Not turning: Turn the pieces regularly to brown them on multiple sides.
• Skipping the drain: Rest the cooked plantain on kitchen paper towel to absorb excess oil.

How to store

For the best texture, serve dodo freshly fried. If you have leftovers, cool them and refrigerate in a covered container, then reheat in a pan until hot; they may be softer than when first cooked.

Frequently asked questions