Introduction
Fried Plantain, known locally in Nigeria as Dodo, is one of the most beloved side dishes in West African cuisine. Sweet, golden, and slightly caramelised at the edges, fried plantain pairs beautifully with a wide range of savoury dishes. From Jollof rice to Ofada rice and beans, Dodo is often the perfect finishing touch to a hearty meal.
Plantains are a staple ingredient across West Africa, and in Nigeria, they are prepared in many forms — fried, roasted, boiled, or mashed. However, fried plantain remains the most popular preparation method. The natural sugars in ripe plantains caramelise when fried, creating a soft interior with slightly crispy edges that are both comforting and indulgent.
In this recipe, you will learn how to make perfectly golden Nigerian fried plantain with the ideal balance of sweetness and light crispness.
Recipe Overview
Prep Time: 5–10 minutes
Cook Time: 10–12 minutes
Total Time: 15–20 minutes
Servings: 3–4 servings
Ingredients
- 3 ripe plantains (yellow with black spots)
- Vegetable oil (for frying)
- A pinch of salt (optional)
Step-by-Step Instructions
- Choose the Right Plantains
Select plantains that are ripe — yellow with black spots. Very green plantains will not be sweet. - Peel the Plantains
Cut off both ends. Slice the peel lengthwise and remove it carefully. - Slice Evenly
Cut into diagonal slices about ½ inch thick. Uniform slices ensure even cooking. - Heat the Oil
Pour enough vegetable oil into a frying pan to shallow fry. Heat on medium until moderately hot. - Fry in Batches
Place the plantain slices into the hot oil without overcrowding the pan. Fry for 2–3 minutes per side. - Flip Carefully
Turn the slices once the underside turns golden brown. - Remove and Drain
Transfer to a plate lined with paper towels to remove excess oil. - Serve Warm
Sprinkle lightly with salt if desired and serve immediately.
Cooking Tips & Variations
- For Sweeter Plantain: Use very ripe plantains with darker skin.
- For Slightly Firm Texture: Use yellow plantains with fewer black spots.
- Avoid High Heat: Too much heat will burn the outside before the inside softens.
- Spicy Variation: Sprinkle a pinch of chilli powder after frying.
- Air Fryer Option: Brush lightly with oil and air fry at 190°C for 10–12 minutes, flipping halfway.
What to Serve with Fried Plantain
Fried plantain is incredibly versatile and pairs well with:
- Jollof Rice
- Nigerian Fried Rice
- Ofada Rice
- Ayamase (Ofada Sauce)
- Moi Moi
- Beans and Corn (Adalu)
It is also enjoyed as a standalone snack or served alongside breakfast dishes.
Storage & Reheating
Storage:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat in a frying pan on low heat or in an air fryer for best texture. Avoid microwaving, as it may become soggy.
Freezing:
Fried plantain is best enjoyed fresh and does not freeze well once cooked.
Frequently Asked Questions
Why are my plantains not sweet?
They may not be ripe enough. Wait until the peel turns yellow with black spots.
Can I fry green plantains?
Yes, but they will be firm and not sweet. They are better suited for savoury preparations.
What oil is best for frying plantain?
Vegetable oil or sunflower oil works well because of their neutral flavour and high smoke point.
Final Thoughts
Fried Plantain is a simple yet essential part of Nigerian cuisine. Its caramelised sweetness balances spicy and savoury dishes perfectly, making it a favourite accompaniment across countless meals. Whether served with Ofada rice and Ayamase or alongside beans and rice, Dodo adds warmth and comfort to every plate.
Adding Fried Plantain to your recipe collection strengthens your Nigerian recipe cluster and provides a versatile side dish your readers will return to again and again.
