How To Make Dodo Ikire

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Dodo Ikire is one of the most famous dishes to have come out of South-Western Nigeria. Named after Ikire, a town in Osun state, dodo ikire is the perfect way to enjoy plantains if you are slightly tired of all other plantain recipes. Here is how to make dodo ikire at home!

1. What You’ll Need

The list of ingredients for dodo ikire is surprisingly short, especially if you are used to cooking complex dishes with lots of components. However, the shortlist of ingredients does not reflect negatively on the taste of dodo ikire and it’s deservingly the favourite snack for millions of Nigerians. This is what you’ll need to prepare dodo ikire at home:

How To Make Dodo Ikire
Image Credit: Dooney’s Kitchen

  • Large plantains, very ripe with black skins – 3
  • Salt – to taste
  • Cayenne pepper – 3 tsp
  • Oil for frying

2. How To Make Dodo Ikire

Once you have all the ingredients for dodo ikire at hand, you can move on directly to cooking the delicacy. Here are the steps you need to take to get a plate of hot, delicious dodo ikire for your family:

  1. Peel and dice the plantains into medium-sized chunks.
  2. Put the plantain chunks in a bowl, add salt and pepper, and mix together until the plantains are evenly coated in seasoning and more universal in texture.
  3. Heat up the oil until it’s very hot but not yet smoking.
  4. Using a spoon or your fingers, form the plantain mixture into small balls and give them a slightly flatter shape for convenient frying.
  5. Carefully put the plantain balls into the oil, lower the heat, and fry until they are golden brown, mixing occasionally to prevent sticking.
  6. Remove the plantains from the oil with a slotted spoon and place on a paper towel to remove excess fat. Transfer to a plate or bowl and serve while still warm.
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Dodo ikire tastes best when served with a chilled fizzy drink or even simply with cold water. Try dodo ikire with your favourite sauces, beverages, or even on its own to get that comforting plantain flavour and a slight tingle from the pepper!

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This article appeared first on Jiji

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