Dodo and Egg Tart Shells
Recipe Category: Nigerian Fusion Cuisine; Healthy Nigerian
Cuisine: Yoruba
Prep time: 
Cook time: 
Total time: 
Serves: 3
Redefining the classic Dodo and Eggs
  • 1 Ripe Plantain - the amount you need will depend on the number of tart shells you want to make
  • Salt - optional
  • Dry pepper - optional
  • 2 Eggs
  • Ata rodo
  • Green Chilli
  • Red Onions
  • Ata Lilo
  • Vegetable oil - or cooking spray
  • Seasoning cube - optional
  1. Slice the plantain in half and boil until cooked. A good indication of cooking is when the skin starts to split
  2. Peel the skin off the plantains, and mash until completely smooth. You can do this in a food processor, if you are working with a large number of plantains. You can add a little salt and dry pepper to the plantain dough
  3. Now you have your plantain dough, tear out a small ball and place unto the tart shell, press down with a clenched fist. This helps to spread the dough evenly across the surface area of the tart shell
  4. You can then use your fingers to gently pat down. Ensure that you don't tear the dough, and also try to get the dough to fit to the top of the tart shell because the dough will shrink a little on baking.
  5. At the last minute, I applied cooking spray to the plantain dough tart shells. Just a whiff,, and I baked at 220 (uk oven) for 20 minutes. Watch these closely, so the tops don't start to burn.
  6. While the tart cases were baking, I made a quick egg stew, which is nothing but, lightly fried chopped onions and peppers, of which I added 2 tablespoons of steamed Ata Lilo, which was seasoned with a little salt, and let to fry for about 3 minutes. After which I poured lightly beaten eggs over it, and allowed to cook for a bit before i used a fork to scramble.
  7. Take out the plantain tart shells from the casings, be careful, those things are hot. Add your egg stew, or whatever filling you want, and serve. Se Fini. Quick and simple isn't it?
1 long ripe plantain will make about 3 small tart shells

Don't overcook the plantains, or they will become soggy and difficult to mould
Recipe by Dooney's Kitchen at