Nigerian cuisine is rich and diverse, with a strong emphasis on using every part of an animal, a practice rooted in necessity, sustainability, and a deep respect for food. This "nose-to-tail" approach is not a passing trend but an integral part of Nigerian food culture.
Unusual 'meats' are not occasional guests at the table, reserved for private showings. No way, they live, breathe and feature in the daily drama that is life in Nigeria. Take that 50th birthday party. The finest sort is filled with bite-sized pieces of goat meat and offal - tripe, intestines, liver, kidney. Before the meats are cooked, care is taken to ensure they are properly cleaned.
Here intestines of any sort are not confined to ‘sausage casing’ terroir. Oxtail. Cow foot. Goat head. These are all delicacies that we love and rever. Mostly. The dishes these unconventional food parts make their way into are varied: Peppersoup. Soups. Stews. Ogbono. Vegetables.
One popular dish that combines unconventional food parts is stewed gizzards and fried plantain, known as Dodo. It is served as a small chop, an hor d’oeuvre, the apparently essential marriage of two separate dishes, joined in holy matrimony once cooked by tossing together.
Dodo, as it is called in Yoruba, refers to fried sweet plantains. Fried, grilled, boiled, dehydrated and pulverized, sweet or savory, plantains are a staple of Nigerian cuisine.
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Perhaps giz-do is one dish that is more popular abroad than at home? Or maybe it is I who haven’t been a guest at the better parties where this is served? As I have big bags of chicken gizzards in my deep freezer, the matter is settled.
According to Serious Eats, Fried gizzard lovers fall into two camps: those who want melt-in-your mouth gizzards and the others, like me - who want bite, who want to enjoy the peculiar texture gizzards have. Not quite beef, not quite kidney, more like tongue but wholly delicious.
Gizzards are commonly sold already prepared, and in Nigeria both Turkey and Chicken gizzards are common. The pouch, really the digestive tract of a chicken is used to grind up the foods the bird eats.
Wisegeek.com says that Gizzards are secondary stomachs used by birds to grind their food before digestion. Because birds don’t have teeth, they must fill this stomach with small stones to achieve the same goal.
Preparing Gizzards and Dodo: A Step-by-Step Guide
Here’s a simple guide to preparing stewed gizzards and Dodo:
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- Cooking the Gizzards: Into a medium saucepan, put the gizzards with the sliced onions, chopped chilli peppers, curry powder, dried thyme, ginger and garlic powders. Bring to the boil, and then turn down to simmer for half an hour, till the gizzards are cooked but still crunchy. They will cook a bit more in the stew as well.
- Making the Stew: In a blender, combine the chopped tomatoes, onions and chilli peppers. Pulse for 5 seconds, 2 -3 times. Heat up a saucepan with 1/4 cup ( - 1/2 cup) of vegetable oil and fry the sliced onions, with a pinch of salt, about 5 minutes. Then add the pulsed tomato mixture and cook on medium to high heat for 10 minutes.
- Combining Gizzards and Stew: Combine the fried tomato sauce with the cooked gizzards on medium heat, loosening a bit with the gizzard ‘stock‘ from the cooking.
- Preparing the Plantains: Wash and dry 6 ripe plantains. To dice the plantains, make a cross at one end and take the slices down, so the plantain is split into four, lengthways. Then slice into small dice across the width. Put the plantain dice in a large bowl and sprinkle salt, chilli powder and ginger flakes.
Total Time40 minutesRating4(259)CommentsRead comments
For the plantains to caramelize properly, use ripe plantains (the skin should be deep yellow and speckled with large black dots). If you can find only green plantains, you can seal them in a paper bag and let them ripen for 2 to 3 days. Cooking the plantains in hot oil brings out their caramelized sweetness, and a quick toss with pickled onions adds an acidic bite.
Yield:4 to 6 servings4medium ripe, deep-yellow plantains (about 2 pounds)1small red onion, peeled and halvedCanola or other neutral oil, for frying (about 3 cups)1lime, zest removed in strips and julienned, plus 1 tablespoon juice1teaspoon red-pepper flakesKosher saltIngredient Substitution GuideNutritional analysis per serving (6 servings)362 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 466 milligrams sodiumNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Here’s a detailed recipe for preparing Dodo:
- Cut off the tips of each plantain. Use a sharp knife to create a slit in the skin along the length of each plantain, carefully making sure not to cut into the flesh. Remove and discard the skin by peeling it apart. Slice each plantain in half lengthwise, then cut into 1-inch pieces.
- Thinly slice one onion half, then transfer the slices to a medium bowl. Quarter the remaining onion half lengthwise, and pull the layers apart.
- In a large, deep skillet or sauté pan, pour ½ inch oil and heat over medium. When hot, add the larger onion pieces and fry, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove and discard the cooked onion.
- Working in batches to avoid crowding, fry the plantains, stirring halfway through, until browned and caramelized at the edges, 10 to 12 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined baking sheet.
- While the plantains are frying, toss the sliced onion with the lime juice, red-pepper flakes and a pinch of salt in a large bowl. Let marinate, at least 10 minutes.
- Toss the fried plantains in the bowl with the pickled onion mixture while still warm. Add the lime zest and season to taste with salt. Serve immediately.
The dish was sssoooo tasty! And as an added bonus, I munched on those amazing onions while I cooked the rest of the dish.
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Dodo Ikire
Dodo Ikire, yes!!! The sweet yet charred taste of Dodo Ikire just couldn’t be rivalled by any other…memories! Anyway, so there I was, yesterday, craving Dodo Ikire so I thought, why not give it a try. I had wanted to try ages ago after acquiring the recipe from an aunt, but I just couldn’t hold off any longer, so I got to it!
Using a fork or wooden spoon, mash the plantain till slightly pureed. Do not over mash or the Dodo won’t hold. Pour the palm oil into a deep pan, place on medium heat. When the outer parts of the plantain begins to blacken, turn the heat down to low to allow the inside of the plantain to cook as well, otherwise you’ll end up with soggy insides. Fry on either side till slightly black. The plantain scoops need to burn a bit to give it the signature Dodo Ikire taste.
So, will you be replicating this yummy Dodo Ikire recipe? Soft, sweet and juicy.
This Fried Plantain (dodo) is so quick and easy to prepare plus you only need two ingredients to make it!
They are pretty similar in terms of look, shape and taste. Plantains are a popular food ingredient in the Caribbean and Africa, mainly in West Africa. There is also plantain flour made out of dried plantains used as a flour substitute in baking.
Plantains: Use ripe plantains for this fried plantain recipe. Now, when it comes to how ripe your plantains should be, the best plantains for this recipe would be yellow on the outside, firm to the touch and not at all mushy.
Oil: The oil for frying can be vegetable oil, sunflower oil, or canola oil.
Tips for Perfect Fried Plantains
- Heat: Do not use high heat to fry the plantain, as it will result in burning.
- Plantain: Your plantains should not be too ripe or your fried plantain will be mushy.
- Air-fryer: Fried plantain can also be made in an air fryer.
First, you will need to cut the plantain diagonally. This shape is the easiest shape to fry and is visually appealing.
Just like bananas, fried plantains freeze well. Frozen plantains can be kept for 8-12 months in the freezer. For best results, it is a good idea to peel the skin off the plantain and chop the ends off before freezing. Just bear in mind that plantains may bruise a little when thawing.
The list is endless! You can serve fried plantains with West African Jollof Rice, white/brown rice, boiled/fried yam, fried potatoes, egg sauce and even bean porridge. Of course, if you are looking for a light snack, you can serve your fried plantain alone.
How to Make Perfect Fried Sweet Plantains | Easy Caribbean Recipe
Fried plantain is best served immediately after frying but if for some reason you need to reheat your plantains, just place them on a baking sheet and heat up in the oven at 350f for 5 minutes. Alternatively, you can reheat the plantains by re-frying them in some hot oil for 30 seconds on each side.
I almost feel silly sharing this recipe because it's so simple but have to keep in mind that I grew up eating it on the regular and have a father who is super passionate and particular about fried plantain or as it is called in Nigeria, dodo. If you enjoy cooking Nigerian recipes, you must try my Baked Suya Shrimps made with my Homemade Yaji Spice.
Nigerian dodo is sweet and fruity in flavor. Texture-wise, it is dense with a soft inside that almost melts in your mouth and a firm (but not crunchy) fried exterior. Plantain is somewhere between maduros and tostones, both of which I've enjoyed in my Caribbean travels.
Dodo can also take on the flavor of whatever oil you fry it in. The ingredient list for fried sweet plantains is short and simple.
- Very Ripe Plantain - Look for plantain that is overripe.
- Oil - Vegetable oil or canola oil are very commonly used. Can plantain be fried in palm oil? Absolutely. Palm oil is indigenous to Africa and has a high smoke point.
How to cut the plantain? you can either half, slice, or cube the plantain before cooking. I prefer to slice at an angle with each slice being no more than one inch thick.
Grab a sharp knife and a cutting board to prep the plantain. You'll also need a sturdy frying pan. I typically use a cast iron skillet for frying plantain at home.
This is not necessary but totally up to personal preference. Some cooks like to soak the plantain to reduce the starchiness.
How to know when fried plantains are done partially depends on your preference. Look for golden brown color.
Fry your plantain in batches for consistent texture and to manage the cooking time.
Dodo can be left at room temperature until serving and should be refrigerated afterward in an airtight container.
The golden brown goodness of dodo can be enjoyed with any meal and as a snack. Similar to garri milk, it's great at any time of the day.
My ideal plate is dodo, Nigerian jollof rice, a bit of red stew, and shrimp. But don't limit yourself to enjoying fried plantain only with Nigerian cuisine. It goes well will many Asian, Caribbean, and South American flavors, as well!
Not all dodo is created equal, though, and one bite of an overcooked or under-ripe batch will teach you that really quickly!
The first step in making good dodo is picking good plantains. How do I know when plantains are sweet? Do not, I repeat, do not under any circumstances, choose plantain that is still green!
Look for plantain with skin that is browned and blackened. Touch the skin. Pick up the plantain and hold it. Gently squeeze the plantain. If you won't be frying plantain right away, then it's OK for it not to be in prime condition.
The fresh plantain (also called cooking bananas) should be on its way to spoilage but not spoiled for get the best, sweetest flavor from your fried dodo. This kind of plantain is also perfect for making nice cream!
I think dodo was the first West African dish I learned to make (because it is VERY easy) and, although it's a beloved staple in our culture, fried plantain is enjoyed in many Latin American and Caribbean countries, as well.
Fill a pan or skillet about 2 inches deep with oil and heat over medium-high flame for about 5 minutes. The oil will start "moving" when it's ready.
Meanwhile, skin and cut plantain into slices about 1-inch thick. (I slice mine on a bias cut.) Add a sheet of newspaper or paper towel to a plate to help drain oil from finished product and set aside.
Add plantain slices to hot oil to cook. Depending on your pan size, you'll likely have to cook in batches to avoid crowding the pan (which would slow down the cooking time). Allow the slices to cook for about 5 minutes then flip. The bottoms of each slice should be golden brown, if not, flip back and cook a bit longer.
Repeat on the opposite side then use a slotted spoon to remove dodo from oil and place onto paper towel-lined plate.
Repeat with remaining slices until finished.
