So many of my favourite Nigerian treats are deep-fried: chin chin, puff puff, and dodo. I’ve wanted to try broiling dodo instead of frying it for a long time so I finally decided to do it last night.
I started with two plantains (shocking!).
I washed them (my mom always washes plantains before peeling them).
I peeled them. Before you think I’m a poor plantain peeler (try saying that three times fast!), this batch of plantain that I bought had this weird “bark” (like tree bark) thing on it so it didn’t peel nicely. Has anyone ever had that happen to them before?
I added some olive oil to a bowl…
…added the sliced plantain to the oil, sprinkled them with a tiny bit of salt, and tossed them to coat the plantains with oil.
Then I broiled them.
I set the oven to 400Â°F at first and broiled them for 7 minutes. They didn’t really brown. I flipped them and increased the oven temperature to 450Â°F. After 7 minutes they were browning a bit more. I flipped them again and browned the first side for a couple minutes longer.
The final product:
My verdict? They’re pretty tasty, but they ended up a bit mushy. They also stuck to the foil so I think I have to spray the foil with that non-stick spray next time. I prefer the fried version though! I’m thinking as long as you don’t let the plantains get too mushy before frying them, the oil probably doesn’t get into the plantains so maybe the fried version isn’t too bad for you. That being said, I will try the broiled version again, with a few tweaks (firmer plantains, non-stick cooking spray, and 425Â°F-450Â°F to start).