Dodo Ikire

Ingredients

• 2 medium green plantains, peeled
• 2 cups vegetable oil for frying
• 1 large red bell pepper
• 2 medium fresh tomatoes, ripe
• ½ medium onion, yellow
• 1 teaspoon fresh thyme leaves
• 1 whole scotch bonnet pepper or jalapeño
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Slice each peeled plantain lengthwise into 1/4-inch-thick pieces that look like french fries standing on their ends, then cut each piece in half to make 2-inch-long chunks.

2. 2

   Dice the red bell pepper into 1/4-inch cubes by removing the seed pod, then slicing into thin strips lengthwise, rotating 90 degrees, and slicing the other direction.

3. 3

   Cut the fresh tomatoes in half, scoop out the watery seed pocket with a small spoon, and dice the remaining flesh into 1/4-inch pieces.

4. 4

   Mince the onion into pieces smaller than a grain of rice by first slicing it thinly from root to tip, then rotating and slicing perpendicular to create tiny cubes.

5. 5

   Slice the scotch bonnet pepper in half lengthwise, remove all seeds and white membrane with a knife, and mince the flesh into pieces the size of pencil-tip dots.

6. 6

   Pour the vegetable oil into a medium pot so it reaches 2 inches up the side; heat over medium-high heat until a piece of plantain sizzles and browns immediately when dropped in, about 8 minutes.

7. 7

   Working in two batches, carefully slide the plantain chunks into the hot oil using a slotted spoon, stirring once every 15 seconds until they turn the color of honey, about 4 minutes per batch.

8. 8

   Remove the cooked plantain with a slotted spoon and lay on paper towels to drain.

9. 9

   Pour 2 tablespoons of the hot frying oil into a medium skillet over medium heat, then add the minced onion and cook, stirring once every 10 seconds, until it turns translucent and fragrant, about 2 minutes.

10. 10

    Add the diced bell pepper and minced scotch bonnet to the skillet; stir once every 10 seconds until the pepper softens and smell becomes intensely spicy-fragrant, about 3 minutes.

11. 11

    Add the diced tomato and fresh thyme to the skillet; stir once every 15 seconds until the tomato breaks down into a chunky sauce and the liquid is mostly absorbed, about 5 minutes.

12. 12

    Taste a tiny spoonful of the sauce and add a pinch of salt and pepper, stirring to combine and tasting again until it tastes bright and balanced.

13. 13

    Arrange the crispy plantain chunks on a serving plate, spoon the hot tomato sauce over the top in a generous mound, and serve immediately while the plantain is still warm.

Tools you’ll need

• cutting board
• chef's knife
• vegetable peeler
• medium pot
• thermometer or kitchen thermometer
• slotted spoon
• paper towels
• medium skillet
• wooden spoon
• serving plate

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