In the Netherlands, they are called 'Bakbanan' - baking bananas. In Nigeria, we call them Plantains, cousin to the banana! We have them in a variety of ways, one of the most popular being deep fried, called Dodo (and no....no relation to the bird by the same name!). It is a popular accompainment to Jollof Rice, is eaten on its own with eggs, tomato sauce or tomato-sauced blackeyed beans. We love it —Kitchen Butterfly
vegetable oil, for frying
ripe (yellow - brown) plantain, peeled
In This Recipe
Put oil in a pan and heat on medium
While oil is heating, slice your plantain - on the diagonal, in rounds or diced. Salt if you like
To check the readiness of your oil, put a slice of fresh onion. Once it browns, the oil is hot enough. Gently lower the plantain slices in and fry.
When the underside is brown, turn over and let the other side brown till pieces are golden all over
Remove from heat,, turn oil off and place in colander/sieve to drain
Serve on its own - with scrambled eggs for breakfast, or with a tomato sauce or with Jollof rice.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!