Interactions with you guys is one of the best things about what I do. I love reading your comments, your emails, your tweets, instagram comments and facebook comments. I ask myself some times, how I juggle it all and I still don’t know. I can only think that because I enjoy it so much, it doesn’t feel tasking. Some days though, it can be tedious I admit, and I take a break from it. So, if I haven’t responded to your comment, until a day after, please bear with me, I am takiing a breather. “Success is liking yourself, liking what you do and liking how you do it” – Maya Angelou. On the day of her passing, reading those words again, sure makes me very grateful. I love myself, I love what I do and I love how I do it. Thanks to you guys for the support on this journey to success. Now, that’s out of the way, time to make you laugh.
I had on my list of what to cook, chicken-dodo. I wanted the giz-dodo experience but with chicken. In my mind, I was going to call it Chic-dodo. As pronounced “sheek”, not “chick”. I had chicken breasts in the freezer and was waiting for a weekend to make it. Then I saw Oluwakemi A’s, Beef-dodo on Facebook. She called hers Be-Do, which I found quite funny. I left a comment on the post saying for chicken, I would call it Chic-dodo or Chic-do. Loooooool. It got funnier. People started dropping comments. With Ponmo, it will be Pon-do, or Pom-do, with Snails, it will be Snail-Do, with assorted meat, it would be Ass-do. I remember dropping a comment saying the word “ass” doesn’t belong anywhere in food. Hahahahahahaha. Even Assor-do is kinda razz. I have a thing with nomenclature, and when it gets to Nigerian food, the chicer the name, the better. You won’t catch me dead naming something with “fufu” as a suffix, for example. Sorry, but “fufu” errrrrrr, No. Atoke and I had quite a laugh about that when I wanted to write about The Tangerine Oatmeal. She said Dunni joooor, Oatmeal Fufu is a no-no. I have some wicked names for some other things which I will keep to myself until my cookbook comes out. You watch out for that. If we have invented our own Nigerian English lingua, I guess with our food, we have to do the same. Being inspired by Oluwakemi A’s post, I decided to combine chicken, beef, goat meat, saki, cowleg, ponmo and snails into one stewed dish with dodo. I was visiting a friend over the weekend and I cooked this for Sunday Lunch.
This morning, I posted pictures on Instagram (follow @dooneyskitchen) and on Facebook (Like Dooney’s Kitchen on facebook) asking for what to name this dish. I just love you guys. I haven’t stopped laughing since 9am. I am typing here, everything that was suggested –
“Dooney’s mixed meat, snails and pomo platter”, “assordodo special”, “dodo medley”, “assorted dodo”, “dodo elemi merin”, “royal deli”, “protein overdose”, “assorted a la carte”, “pomassordochi – this is so italian, Igbo because of the chi”, “assor-with a twist”, “twisted assor”, “pasc-dodo – which is an anagram of P for Pomo, A for Assorted, S for snail and C for chicken”, other suggested were “dooney 9ja dream”, “the 9ja dream – because I guess, it is truly a 9ja dream to have all those plus dodo in a plate”.
These ones made me laugh my head off “akomole special”, “orish dodo”, “water in my mouth”, “dodo of life”, ” ayomikun oyindamola”, “eran ton soro asiko”, “varie do”, “dodo la riot”, ” poassdosnachi”, “assorted to sure”, “gbogbo e-do” “doroassorted dodo” and “meatilicious dodo”.
The names are still coming in, you can join in the fun and comment with your own name. Here’s an updated list – “dorododo”, “dodo cartel”, “dodo-bucci”, “dodorishi”,”naija assorted Poulet DG”, “oga-at-the-top-Dodo”, “protein mama”, “dooneysassorteddodo”, “combo-dodo-toh-bad”, “meat-boku-dodo”, “dodorish”, “dodorisho”, “dorish”, “dodo-elero-gidi”, “asso-dodo”, “gbogboero-dodo”, “combo-dodo”, “assorted doorish”, “dooney-dodo special”, “dodorooney”, “do-rooney”, “rish-dodo”, “dodo exotica”, “glamorous-do”, “rich man’s dodo”, “mouth watering dodo “appetising dodo”. More are still coming and I will update the post. Thanks guys for making my day. My favourite so far is Dodorishi thanks to Chioma C. There is something about it that I believe will stick, the way Giz-dodo has. What do you guys think of Dodorishi
Come on people, a naming ceremony is taking place at Dooney’s Kitchen today. Come one, come all, lets name this baby. here’s how to make this delicious goodness with leftovers.
You will need
Sunflower oil – or any vegetable oil
Tatashe – red bell pepperGreen Pepper
Ata rodo – scotch bonnet/habanero pepperSalt
A little beef stock
Dooney’s Kitchen Tip: don’t let this ingredient list scare you off. You can pick one or two or more meaty elements and combine with plantains. I added a few extra special ingredients to this, taking it truly cosmopolitan and wow, but will shush on that. This dish is very popular at parties and I aint adding more money to caterers pockets. Hahahahaha. As we Nigerians say #cookbookthings. Loooool
1. Chop the onion, tatashe, green pepper and yellow pepper. Set aside.
2. Chop the ripe plantains into quatered cubes and fry. You can also grill this, but I tell you, this is not a weight watchers dish at all. It defines indulgence.
3. While the dodo is frying, chop your assorted meats
4. Blend your pepper mix. I have in here tomatoes, half an onion and tatashe
5. Shred the chicken breasts. I brought this out of the fridge, already seasoned and cooked
6. Get out your snails. This had been boiled and fried from Lagos, courtesy of Mama
7. Sieve out the fried dodo, and using the same oil, fry the meats, saki, cowleg and ponmo
sieve out the fried assorted meats
8. Using the same oil, fry the chicken. Dooney’s Kitchen Tip: Trust me. Oil flavoured by fried plantains, fried meats and fried chicken, is truly phenomenal. Use leftover oil for stew or jollof rice, and watch your friends and family almost lick their plates.
Sieve out the fried chicken. Towards the end of frying the chicken, i tossed the snails in for a bit, so that they would also absorb the flavour of the oil. Now, you have all your meaty components, fried.
9. Scoop out some of the flavoured oil and pour into a deep saucepan. Throw in the chopped bits from Step 1
10. Sprinkle in the spices – curry powder, dried thyme, salt, and seasoning cube. Just a little, and let it fry with the veggies till they soften.
11. Add the blended pepper. Dooney’s Kitchen Tip: you don’t need to pre-boil the pepepr. You can, if you want to though, to quicken things up. Let it fry, and top up at intervals with beed stock. let it fry.
12. You know you are done with frying, when the pepper takes on the look of well fried stew, with oil bubbling vigorously on top. Dooney’s Kitchen Tip: It should also smell and taste amazing, so re-adjust with seasoning accordingly as this stew forms the base of everything else you are about to add, so ensure that you are happy with it.
13. Add the dodo, and stir. Dooney’s Kitchen Tip: as soon as the dodo goes in, turn down the heat to low. This is to allow the dodo stew gently, soften to even more mushy goodness, and absorb the flavours of the stew.
see what I mean?
14. Add all the fried meaty components and stir. Still leave the heat on low, and let it simmer together.
You will start to notice the stew being absorbed completely.
Oooh, this is what you want.
You want this dish to be moist and gooey
15. You can top off with Onion rings to give crunch and extra burst of flavour.
………………and serve. Believe me, this is a bountiful platter. No time to plate this all pretty. They were already begrudging the pictures I was taking.
Dodo works with anything, but with different types of meat, with varying textures, all married up together. This is one very happy family. Lol
I will call it Orish-dodo: the 9ja meaty deluxe dream, because which Nigerian meat lover, would not want all this meaty elements on a plate. Vegetarians, look away please. hahahahahaha.
I am still waiting for more fab name suggestions. Please leave a comment. If I get a truly astounding name, I will rename this, with all credit going to you.