(Dodo) Fried Plantain | Dash of Jazz

Dodo (Fried Plantain)

Today is the last day of Black History Month and I promised y’all another dish from either my American Southern (mom’s side) or Nigerian (dad’s side) heritage, so here it is! 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 dodo, also known as fried plantain. Also, I always get questions when I serve it in my home or share it on social media so here’s the how-to. I think dodo was the first West African dish I learned to make and, although it’s a beloved staple in our culture, fried plantain is enjoyed in many Latin American and Caribbean countries as well. The only required ingredients are plantain and frying oil and you can slice it or cube it. It’s not always created equal, though, and one bite of overcooked or underripe dodo will teach you that really quickly! The first step in making good dodo is picking your plantains. Do not, I repeat, do not under any circumstances, choose green plantain! Look for plantain with skin that looks kind of…gross. I can’t think of a better way to put it. The plantain should be on its way to spoilage (but not spoiled) in order to get the best flavor from your finished product.

(Dodo) Fried Plantain | Dash of Jazz

I snapped a picture of the plantain at my local grocery store as I was picking this batch to help give y’all an idea. You want plantain that looks like the ones in the bottom left and dead center of the basket. The instructions are super simple and can be found after the pictures below. Food is such a beautifully  unifying point in every culture and growing up with two distinct, yet intertwined cultures has been such a gift. I’m grateful to have such a unique perspective. The “black experience” is inimitable and differs from person to person but there are some authors who I feel capture parts of it so wonderfully. So, to wrap up this post, I’m adding a little mind food with a few of my favorite books by black authors!

Ain’t I a Woman? | Coffee Will Make You Black | Homegoing | The Coldest Winter Ever | The Souls of Black Folk | Things Fall Apart

Have you read any of these or do you have suggestions of books I should add to my list? Let me know in the comments below. Thanks for reading!

Signature Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

(Dodo) Fried Plantain | Dash of Jazz

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Dodo (Fried Plantain)
(Dodo) Fried Plantain | Dash of Jazz
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
(Dodo) Fried Plantain | Dash of Jazz
Instructions
  1. Fill a pan or skillet about 2 inches deep with oil and heat over medium-high for about 5 minutes or so. The oil will start "moving" when it's ready.
  2. Meanwhile, skin and cut plantain into slices about 1-inch thick. I slice mine diagonally. Add a sheet of newspaper or paper towel to a plate to help drain oil from finished product.
  3. Add plantain to hot oil to cook. Depending on your pan size, you'll likely have to batch them to avoid crowding (which would slow down the cooking time). Allow the slices to cook for about 5 minutes then flip. The bottom sides should be golden brown, if not, flip back and cook a bit longer. Repeat on the opposite side then remove from oil and plate onto lined plate.
  4. Repeat with remaining slices until finished. Enjoy!
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