Dodo Ikire with a Twist: A Fusion of Nigerian and Australian Chinese Flavors

Ingredients

In this adaptation, the traditional Dodo Ikire is transformed by incorporating Australian Chinese flavors and cooking techniques. The original dish is typically made with ripe plantains, which are sliced and fried until golden. However, in this fusion recipe, the plantains are seasoned with Chinese spices and tossed in a savory sauce, adding a new layer of flavor and complexity to the dish. The fusion version also incorporates ingredients like ginger, garlic, soy sauce, and chili, which are commonly used in Australian Chinese cuisine. We alse have the original recipe for Dodo Ikire, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• Vegetable oil, for frying Vegetable oil, for frying
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 48g (Sugar: 25g)
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Peel the plantains and slice them into diagonal pieces, about 1/2 inch thick.
2. 2.
   Heat vegetable oil in a deep pan or skillet over medium heat.
3. 3.
   Fry the plantain slices in batches until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
4. 4.
   In a separate pan, heat sesame oil over medium heat. Add minced ginger and garlic, and sauté until fragrant.
5. 5.
   Add soy sauce, oyster sauce, and chili flakes to the pan. Stir well to combine.
6. 6.
   Add the fried plantains to the pan and toss gently to coat them in the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with sliced green onions and sesame seeds.
9. 9.
   Serve hot as a delicious fusion appetizer or side dish.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly soft for the best texture in the final dish.
• Ginger and garlic — Mince them finely to ensure even distribution of flavors throughout the dish.
• Soy sauce — Use a good quality soy sauce for the best taste. Adjust the amount according to your preference for saltiness.
• Oyster sauce — If following a vegan diet, substitute oyster sauce with a vegan alternative like mushroom sauce or hoisin sauce.
• Chili flakes — Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For extra crunch, you can double-fry the plantains. After the first fry, let them cool for a few minutes, then fry them again until they become extra crispy.
• If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether.
• Serve the dish immediately after cooking to enjoy the perfect balance of textures.
• Experiment with different garnishes like chopped cilantro or crushed peanuts for added flavor and texture.
• This dish pairs well with steamed rice or noodles for a complete meal.

Serving advice

Serve the Spicy Plantains with a Chinese Kick as an appetizer or side dish. Arrange the plantains on a platter and garnish with sliced green onions and sesame seeds for an attractive presentation. Serve them hot to fully enjoy the crispy texture and bold flavors.

Presentation advice

To elevate the presentation, consider serving the Spicy Plantains with a Chinese Kick in individual small bowls or on small plates. Arrange the plantains in a visually appealing pattern and sprinkle some extra sesame seeds and sliced green onions on top for an added pop of color.