Hello, how about I start referring to you guys as The Tribe. I kinda like that, rather than “people”. You guys are my Tribe, we belong to a Tribe. The past week I had been plagued with a nasty cold, and the week before, serious photo sensitivity issues. Like they say, when it rains, it pours. I mean, I wished for the end of winter, and now that spring is here, the sun is finally out, my eyes revolted and didn’t want the sun. How strange. Anyways, batteries are recharged, I kept away from running, to allow my body heal itself and yesterday, I hit the pavement with my running group and ran 5km+ non stop, way ahead of my group, 2nd to finish. Yesssssss. My group coach had to comment, wow Dunni, your pace was so fast, well done. The week I was on Doctors orders to stay home, Le Kitchen felt my presence, and one of the dishes that came out was this, well two dishes.
These two amazing meals were borne out of The Moin Moin Burrito? You don’t know what that is? Oooooooooh, you see why you need to follow @dooneyskitchen on Instagram, @DooneysKitchen on Twitter or join the Tribe site HERE. I also have pictures of The Moin Moin Kebab too. I put up a quick recipe. Anyways, to continue the redefining Moin Moin movement, I wanted to make a Dodo Shawarma, with Moin Moin cubes, and then I thought, wait. How about I use Plantain for the wrap. Off to Google. It is the fist place I go to for research, so I don’t make the embarrassing mistake of thinking I came up with something first and naively writing it out too. Google, is now our Lie Detector/Fact Bible. You better be able to swear on Google or pass the Google test before you put something out there.
Thanks to the Paleo dieters, search results about the plantain tortilla wrap abound aplenty. Huge sigh of relief. I was already hungry, and thinking up a recipe for something wasn’t on the cards. Of all the recipes I saw, this one from ZenBelly HERE resonated with me the most, or so I thought, until I blended the plantains. For someone who gives out recipes, I am not very good at following them. You know how they say teachers don’t make the best students. Lol. I blended the plantains with water, and thought wait a minute, why is it this watery. I checked back at the screen and thought oh dear. I wasn’t supposed to add water. Here I was arguing with the recipe and saying “so how are you to blend without water”. Oops, the recipe recommended a food processor. Using a food processor, as compared with a blender, you don’t need water. Oh dear. So here I was with a watery batter, kicking myself. The next course of action was to thicken it. Sticking with the Paleo way of life, white flour is a no no, and thanks to a reader from Instagram Yemi, I now have beans flour at home.
Plantain and beans are like 2 and 3, so what best to use than Beans Flour. Now, that, I can swear on Google doesn’t exist. Lol. A Dooney’s Kitchen Original which I have christened DodoKara from the word – ‘dodo’ (fried plantain) and ‘Akara’ (fried bean batter).
With my batter the same consistency as the one in the recipe I was following, I spread it out thinly on baking paper and placed in the oven.
Oh dear, disaster. It stuck to the paper after baking. I tried again and oiled the baking paper.
By now I was hungry and frustrated, so I thought hey, frying pan. I diluted with a little water, and the first few tries gave me a pancake. Hmmmmn, that wasn’t the point. I want a wrap, then I remembered making the spring roll wrap, how watery the batter was, so I added more water and voila, Houston we have a wrap. Tribe, that is how the DodoKara was born. What did it taste like? Dominantly plantain, but it had a good enough hint of beans and by the 3rd bite, you could get the inflections from the beans. It felt weird. Like eating dodo and akara in the same meal, see, what I did there? Hence the name. Introducing the DodoKara. Let’s cook.
- 1 overripe plantain
- ¼ beans flour
- 1 heaped tablespoon of coconut oil - substitute with any oil you wish
- Dry Pepper
- 1 egg
- Peel the plantains, cube and add to your blender. Followed by the egg, coconut oil, water to blend, about ⅓cup of water. Season with salt and dry pepper if you wish. I would recommend the salt though, the dry pepper is just for extra kick
- Puree till smooth
- Now, you should have your slightly watery batter. Use the bean flour to thicken it slightly.
- For the Pancake, you are looking for roughly about the consistency of pancake batter. Heat up the pan with a little oil, and when hot, spoon over the batter, and move the frying pan around, depending on how large you want the pancake. Flip it over and allow the other side to cook..
- For the wrap, you need to further dilute it water, and it should be much lighter than that of pancake batter. If your first one doesn't turn out like a wrap, don't fret, your mixture is too thick. Add a little more water, heat up the pan again with a little oil, scoop the batter on, and move the frying pan around to spread it round the entire circumference of the pan. As it cooks, you will see it very light around the edges, and no patchwork will develop on the surface (as it would a pancake), because the batter is sufficiently watery
- and those are your two options for DodoKara. The Wrap or The Pancake
- For the wrap, choose any filling you wish. I took it a step further by using cubes of dodo, a simple salad and drizzled on some dressing
DodoKara – The Wrap. I added cubes of fried plantain, for that full on Dodo effect. I loved this so much, I made another wrap, this time, I added cubed moin moin to the wrap, geez, that was a true taste explosion. I was enjoying myself too much, by the time I remembered to take a picture, it didn’t look so pretty. Go to town with this, and remember to tag @dooneyskitchentribe on Instagram or Twitter with the hashtag #DodoKara
A breakfast pancake, that is so quick and simple to make. Top with fresh fruit.
I hope you will try this recipe en masse. I can’t wait to see your pictures