Fried plantain (dodo) with pepper dip

Name: Fried plantain (dodo) with pepper dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 Plantains, very ripe, with black-spotted skins; 100 ml Vegetable oil, for shallow frying; 2 g Salt; 2 Peppers, red, roughly chopped; 2 Tomatoes, roughly chopped; 1 Fresh chillies, scotch bonnet if you can, deseeded for less heat; 0.5 Onions, roughly chopped; 0.2 Garlic; 30 ml Vegetable oil; 2 g Salt

Ripe plantain fried until caramelised at the edges, as served at almost every Nigerian party, with a fiery blended pepper dip for those who like heat. Sweet, salty and very hard to stop eating.

Ingredients

3 Plantains, very ripe, with black-spotted skins
100 ml Vegetable oil, for shallow frying
2 g Salt
2 Peppers, red, roughly chopped
2 Tomatoes, roughly chopped
1 Fresh chillies, scotch bonnet if you can, deseeded for less heat
0.5 Onions, roughly chopped
0.2 Garlic
30 ml Vegetable oil
2 g Salt

Method

Blitz the peppers, tomatoes, chilli, onion and garlic to a smooth purée. Wash your hands well after handling scotch bonnet.
Heat 30ml oil in a small pan, add the purée and salt and simmer, stirring now and then, until thick and the oil starts to rise to the surface. Leave to cool a little.
Top and tail the plantains, run a knife down the skin and peel. Cut on the diagonal into 1cm slices and sprinkle with salt.
Heat the oil in a frying pan over a medium heat and fry the plantain in a single layer until deep golden and caramelised on both sides. Drain on kitchen paper.
Serve the dodo warm with the pepper dip on the side.