DODO (FRIED SWEET PLANTAINS)
Dodo (Fried Sweet Plantains)
I challenge you to try frying the whole batch without eating any along the way! Ha!
Yield: 3-4 servings
PREP IT!
2 ripe plantains (yellow with black spots to mostly black)
Vegetable oil, for frying
MAKE IT!
Peel the plantains and slice on a diagonal into ½-inch thick pieces.
Heat 1–2 inches of oil in a skillet to 350°F.
Carefully add the plantains in a single layer and fry for 2–3 minutes per side, or until deep golden brown.
Transfer to a paper towel-lined plate to drain.
Serve warm alongside rice, stews, grilled meats, or beans.
Tip: The riper the plantain, the sweeter the dodo. For the best flavor and caramelization, use plantains with plenty of black spots on the peel.
Ingredient Tutorial - PLANTAINS
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Education on ingredients used in cuisines across Africa and the Diaspora, Taste Tutor’s focus. Check it out!
Common Name: Plantain (rhymes with mountain or fountain) or Plátano
Species: Musa paradisiaca .
Plant Form: A palm tree looking tree with broad fan like leaves. The plantains grow from a thick stem with the tips growing in a circle towards the sky. There is a dark red flower at the bottom of each bunch of plantains. Similar to how bananas grow. .
Origin: Originated in Southeast Asia. Traders brought them down to Africa and the Spanish brought them to the Caribbean and south America. .
Season: Year round in tropical regions; ready 13-15 months after bloom.
Folk-lore: Check out the Jamaican story of Anancy (Anansi) and the Plantains.
Dishes:
Dodo, Maduros, Fried Sweet Plantains - West Africa, Caribbean, Latin America
Fufu (Plantain) - West Africa - Swallow used for soups and stews
Gizdodo - Nigeria - Savory plantains and gizzards in sauce
Kelewele - Ghana - Spicy seasoned fried plantains
Mofongo - Puerto Rico - Smashed plantains, chicharrón , garlic
Tostones - Latin America, Caribbean - Double fried sliced plantains
Boli - Nigeria - Roasted plantains
Sese Plantains- Cameroon - Boiled plantains with pepper, onion, and tomato
Mangú - Dominican Republic - Mashed plantains
Rondón - Columbia, Nicaragua - Stew with seafood, coconut, plantains, and veggies. .
Nutrition:
Plantains are a wonderful sources of complex carbohydrates, vitamins and minerals, and are easily digestible. .
Cooking Tips: Plantains can be enjoyed roasted, boiled, fried, or used as a swallow for soups and stews. Green plantains are less sweet and more starchy; good for tostones, fufu, or savory dishes. Yellow to Black plantains are sweeter/sweetest; good for frying or sweet plantain dishes. .