Hello everyone, I am back from Marrakech, and it feels good to be back, well save for the big chill. I made this shortly before I left, and I will like to share this with you, for your Christmas party. I have written about making dodo ikire before. See recipe HERE. I called my Aunty Bunmi who lived in Ibadan for years as her husband was a consultant at UCH. She told me what to do, but I think I must have misunderstood something because although it was delicious and made me reminisce, it turned hard and crunchy soon after.
When my mum was around in September, i told her what happened to my dodo ikire and she said, you know why the one’s you buy on the road is always soft and chewy? It is wrapped in plastic almost immediately, thereby retaining warmth and moisture which prevents it from hardening. With the way you make dodo ikire, air is against you, so you must find a way to strike a happy balance. When i ended up with overripe plantain a few days ago, I thought back to the conversation I had with my mum, and I decided to try something different this time, and remove one ingredient I must say it worked. I also wanted to make dodo ikire pretty and chic too. Hehehehe.
You will need
2 overripe plantains
1 piece of ata rodo – scotch bonnet/habanero pepper
1/4 of an onion
The last time i made dodo ikire, i chopped the overripe plantains and i also used red bell pepper. This time, i removed the red bell pepper and i mashed the plantains to a pulp instead. The last time, I added salt at the last minute, this time i added salt after mashing, which extracted water out of the plantains which helped make it chewy, and less charcoal tasting, if that is a word. Loooool
1. Peel the overripe plantains, and mash to a pulp. Chop the ata rodo and the onions and add to the bowl. Add salt to taste and combine thoroughly.
2. Heat up palm oil in a pot, and using your fingers, take out balls of the mixture and add to the hot palm oil
3. Once the plantain balls are frying in the hot oil, leave it to fry on high heat undisturbed. When you start to see the edges turn brown then carefully flip over.
Dooney’s Kitchen Tip: the method behind it is this. The raw plantain mixture is a little liquify, the first phase of frying will thicken it to form a ball, which will hold it together, but the insides will still be uncooked. You need to let it form that ball first, which will caramelise the plantains.
4. Then with a spoon or fork, you gently break apart the balls. You will see that the insides are still relatively uncooked. Now, you lower the heat, otherwise the cooked bits will burn while the uncooked bits get some heat.
if you have had dodo ikire before, you will remember that it comes in roughly shaped balls. I hope looking at this image brings back fond memories. When you can see less of the pale orange colour, take it out of the heat.
Like i mentioned above, unless you are going to wrap in plastic wraps immediately, don’t let it fry till it gets too burnt, otherwise it will harden when exposed to air after a few minutes and taste charcoal, which will ruin your wonderful dodo ikire experience.
…………and thats it. Make it chic and mould the chewy balls around a toothpick or cocktail stick. Serve this to your guests and watch it disappear in minutes. Dodo ikire, is savoury, sweet and chewy at the same time.
How chic is this?
notice how it is not totally burnt, to get that chewy delicious goodness, you need to ensure it doesn’t burn too much.
you can either stick in on a toothpick immediately, or wrap in a plastic wrap and then mould on a stick later. Remember, to preserve the chewiness, it should not be exposed to air for too long before serving.