AI-generated image
Dodo Ikire (Ikire plantain balls)
Dodo Ikire: very ripe plantain mashed with pepper, fried until dark and chewy, the pride of Ikire in Osun
Travellers on the Ibadan–Ife road stop at Ikire in Osun State to buy cones of dodo Ikire from the women who line the roadside, and the town is famous for little else. Overripe plantain, black-skinned and soft, is fried, mashed with fresh scotch bonnet and salt, moulded into small balls or cones and fried again until it is almost black outside, sticky and chewy inside, with a sweet-hot flavour like plantain caramel with a kick. It keeps well and is eaten as a snack on its own or with roasted groundnuts. Don't use firm plantain: it must be black and very soft, or the balls never turn dark and chewy. Chef's tip: use plantains so ripe they feel soft and the skins are fully black; yellow plantain gives ordinary fried dodo, not the dark, toffee-like Ikire kind.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 5 very ripe plantainsskins fully black, peeled and cut into 2 cm pieces
- 2 scotch bonnet chilliesfinely chopped, or to taste
- ¾ tsp salt
- 2 cups red palm oilor vegetable oil, or a mix, for frying
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 cups red palm oil in a deep pan over a medium heat to about 325°F. Fry 5 very ripe plantains in batches for 6–8 minutes until soft, browned and caramelised. Drain.
16 minStep 2: While still hot, mash the fried plantain in a mortar or bowl with 2 scotch bonnet chillies and ¾ tsp salt into a sticky, coarse paste.
5 minStep 3: With oiled hands, press the paste into small balls or cones about 4 cm across. Let them cool for 10 minutes so they firm up.
10 minStep 4: Return the oil to a medium-low heat (300°F) and fry the shapes in batches for 8–10 minutes, turning, until very dark brown, almost black, and firm. A low heat is the key: too hot and they burn bitter before the inside turns chewy.
18 minStep 5: Drain on kitchen paper and leave to cool; they get chewier as they cool. Keep in an airtight container for up to 3 days.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 2 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dodo Ikire (Ikire plantain balls) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
