Whilst reading a story from “the thing around your neck”- by Chimananda Ngozi Adichie and listening to the pitter patter of the summer rains, I got this sudden urge to be in Lagos. A longing to be back in the tropics during the raining season, reliving my childhood. I don’t know why, but to satisfy this longing, I decided to make some dodo with a spicy sauce to dip.
Dodo is pronounced “dough- dough” and is a nigerian take on making plantain, a banana type grown in the tropics and then deep- fried to a crisp texture.
For the barbecue chicken sauce, I used left over roast chicken from Sunday lunch, half an onion, some garlic, barbeque sauce, Olive oil, some chilli for that kick and then some salt to taste.
For the dodo, cut up the plantain into thin slices and then seasoned them with a pinch or two of salt and then deep fried them in really hot olive oil. It all took about 20 minutes to make.