Dodo and Egg (Fried Plantain with Eggs)

How to Make It

1. 1

   Prepare the Plantains

   Peel the ripe plantains and slice them on a slight diagonal into rounds approximately 1.5 cm thick. Uniform slices ensure even cooking and consistent caramelisation. Pat slices lightly with a clean paper towel to remove excess surface moisture.

   Tip: The riper the plantain, the sweeter and softer the dodo. Black-skinned plantains are ideal — they have a lower glycaemic load than yellow ones due to their higher resistant starch conversion during ripening.
2. 2

   Fry the Plantains (Dodo)

   Heat 2 tablespoons of avocado oil in a non-stick or cast iron skillet over medium heat. Once shimmering, add plantain slices in a single layer without crowding the pan. Fry for 3 to 4 minutes per side until deep golden-brown and caramelised. Remove with a slotted spoon and place on a plate lined with paper towel to absorb excess oil. Season lightly with a pinch of sea salt.

   Tip: Avoid high heat — it burns the natural sugars before the inside softens. Medium heat gives you that beautiful golden colour with a tender, creamy centre.
3. 3

   Prepare the Egg Mixture

   Crack 4 eggs into a bowl. Add ground turmeric, black pepper, and a pinch of sea salt. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. Set aside.

   Tip: Turmeric not only adds a warm golden hue but provides curcumin — a potent anti-inflammatory compound. Pair with black pepper to enhance curcumin absorption by up to 2000%.
4. 4

   Sauté the Vegetables

   In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Add the diced onion and cook for 2 minutes until softened and translucent. Add the finely chopped tomato, diced red bell pepper, and green chilli. Stir and cook for a further 3 to 4 minutes until the tomato breaks down and the mixture is fragrant and slightly dry.

   Tip: Cooking off the moisture from the tomato prevents a watery egg dish and concentrates the flavour beautifully.
5. 5

   Cook the Eggs

   Pour the whisked egg mixture over the sautéed vegetables. Allow the eggs to begin setting around the edges before gently folding with a spatula, working from the outside inward. Cook over low-medium heat for 2 to 3 minutes, folding gently until the eggs are just set but still slightly moist — they will continue cooking off the heat. Remove from heat immediately.

   Tip: Do not overcook the eggs. Removing them while still slightly underdone preserves their moisture, nutritional integrity, and gives a soft, creamy texture that pairs perfectly with the firm plantain.
6. 6

   Plate and Serve

   Arrange the golden fried plantain slices on one side of a warm plate and spoon the vegetable egg scramble alongside. Garnish with freshly sliced spring onions and chopped coriander or parsley. Serve immediately while hot.

   Tip: For a more complete clinical nutrition meal, serve alongside a small portion of sliced avocado for additional healthy monounsaturated fats, or a cup of fresh cucumber water for hydration support.