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A few Thursdays ago we found ourselves in the chandelier-lit West London venue Bush Hall, captivated by the sounds of Ibeyi.

If you haven’t heard of the French-Cuban twins yet, trust us, you will soon. Speaking fluent French, yet singing haunting electro tinged songs in English and Yoruba, Lisa and Naomi Diaz are a force to be reckoned with.

This got us thinking about the Ibeyi culture, as we realised we didn’t know much about the cuisine. Still humming along to Ibeyi songs, we decided to have a go at making a sweet treat called the ‘dodo’. A popular dish, it’s indulgent but oh so tasty and is perfect for sharing with friends. As the Yoruba say ‘ina jeun’ – come eat.

PlatanoesMaduros

Ingredients


  • 4 large ripe plantains (yellowish red coloured)
  • A pinch of salt
  • Olive oil

Method

  • Rinse the plantains in cold water
  • Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide
  • Sprinkle with salt. Pour oil into the frying pan and heat on medium-high
  • When oil is hot enough, add the plantains in batches; don’t overcrowd. Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains
  • Once all of the plantains have been cooked, tuck in and enjoy!

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