Dodo

Dodo is soft, sweet fried ripe plantain with golden edges and a creamy center. The natural sugars in the plantain caramelize in hot oil, creating a simple but deeply satisfying side dish that is both comforting and vibrant.

Nutrition · per serving

286kcal

1.7gProtein

40.5gCarbs

14.1gFat

3.7gFiber

2 servings

Ingredients

4 items

For the dodo

very ripe plantains2 medium (about 500 g total with peel, about 320 g peeled)

neutral frying oil120 ml

fine salt2 g

ground black pepper1 g

Tips

•Use very ripe plantains with heavily speckled or nearly black skins for the sweetest, softest result.
•If you prefer a little heat, add a pinch of cayenne or serve with pepper sauce.
•Dodo is excellent alongside rice, beans, jollof rice, stews, or eggs for a simple meal.
•A shallow layer of oil is enough; you do not need to deep-fry the plantains.

Steps

1
Peel the plantains and slice them diagonally into pieces about 1 cm thick. Try to keep the slices even so they cook at the same rate.
2 medium (about 500 g total with peel, about 320 g peeled) very ripe plantains
2
Heat the oil in a wide frying pan over medium heat until it shimmers. The oil should be hot enough that a plantain slice sizzles immediately but not so hot that it browns too fast.
120 ml neutral frying oil
3
Add the plantain slices in a single layer and fry for 2-3 minutes on the first side, then turn and fry for 2-3 minutes on the second side until deep golden brown and very soft in the center. Fry in 2 batches if needed to avoid overcrowding, which would make the plantains absorb more oil.
2 medium (about 500 g total with peel, about 320 g peeled) very ripe plantains120 ml neutral frying oil
4
Transfer the fried plantains to a plate lined with paper towel or a clean cloth to drain briefly. While still hot, sprinkle with the salt and black pepper so the seasoning adheres well.
2 g fine salt1 g ground black pepper
5
Serve immediately while hot and soft. Dodo is best fresh, when the edges are lightly caramelized and the inside is creamy and sweet.

Origin & History

Dodo is a beloved Nigerian plantain dish made by frying ripe plantain slices until sweet, soft, and caramelized. It is widely eaten across homes, street stalls, and restaurants, often served with rice, beans, or spicy stews. Its popularity comes from the natural sweetness of ripe plantains and the speed and simplicity of preparation.

nigerian plantain vegan side-dish fried beginner

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Steps

Peel the plantains and slice them diagonally into pieces about 1 cm thick. Try to keep the slices even so they cook at the same rate.

2 medium (about 500 g total with peel, about 320 g peeled) very ripe plantains

Heat the oil in a wide frying pan over medium heat until it shimmers. The oil should be hot enough that a plantain slice sizzles immediately but not so hot that it browns too fast.

120 ml neutral frying oil

Add the plantain slices in a single layer and fry for 2-3 minutes on the first side, then turn and fry for 2-3 minutes on the second side until deep golden brown and very soft in the center. Fry in 2 batches if needed to avoid overcrowding, which would make the plantains absorb more oil.

2 medium (about 500 g total with peel, about 320 g peeled) very ripe plantains120 ml neutral frying oil

Transfer the fried plantains to a plate lined with paper towel or a clean cloth to drain briefly. While still hot, sprinkle with the salt and black pepper so the seasoning adheres well.

2 g fine salt1 g ground black pepper

Serve immediately while hot and soft. Dodo is best fresh, when the edges are lightly caramelized and the inside is creamy and sweet.

Origin & History