Fried Plantains

Fried plantains also know as dodo is the perfect go to meal or side for almost any dish. Eaten a lot in Nigeria and the rest of Africa, it is nutritious and tastes great by itself or seasoned.

Ripe Plantains
Cooking oil (Canola or Olive oil)
*Salt (optional)

1. Wash the plantains


2. Peel the back of the plantain & in a clean bowl or plate, slice the plantains diagonally. Add a little salt if desired. Be careful with the salt so plantains don’t end up salty. (It can be very discomforting )


3. In a clean dry frying pan, pour cooking oil in the pan and heat under medium heat. You don’t have to use too much. Actually, the less the better for healthy cooking. Just add enough to allow the whole length of the plantain sit comfortably in the oil

4. When oil is hot (not smoking hot) place plantain into oil and allow to fry till edges turn golden brown to light brown. (I like mine brown)

5. Repeat till all is fried. Place in paper towel to blot out any excess oil.

Plantain is ready to serve!
Serve with Rice / Beans / Stew / Fried Eggs / Pap / Custard / Acheke



Kelewele is a very tasty Ghanaian dish made from plantain and can be eaten as a snack with roasted peanuts, used as a side with meals like rice, beans or eaten on its own in larger quantity with stew.

Time to make: 30 mins


  • Ripe plantain (2 fingers)
  • 1/2 TBs Ginger (blended or powdered)
  • Salt
  • Pepper (powdered)
  • Oil (Vegetable / Canola)
  • Water
  • Tissue / Colander (Optional)


  • Wash plantain and peel the back off
  • Cut plantain into irregular shapes (Or it can be diced)
  • In a bowl, add half a tablespoon of blended or powdered ginger
  • Add salt to taste
  • Add 1 TBs of pepper (could be more or less depending on the hotness of your pepper)
  • Add a little water to moisten mixture a little (as little as 5 drops of water)
  • Heat oil in frying pan with medium heat
  • When ready, fry the plantain in batches (as the size of your frying pan can accomodate)
  • Fry plantain till it is golden brown on both sides and remove from pan unto tissue in a colander/plate/bowl to blot out excess oil.

Kelewele is ready to be servered! 🙂

Eat alone or as a snack with plain peanuts or as a side with plain rice, jollof rice or fried rice.


Meat Pie (Nigerian Style)

Meat pies are very common in Nigeria and serve as a quick snack to keep hunger under control 😉 It is also sometimes eaten after meals or in between meals or even used as light breakfast with tea/coffee. Though it could be a bit involving to prepare, It is super fun and easy to make.

Time to make: 2 – 2.5 hrs

Serves 16.


  • All purpose baking flour (2lbs)
  • Baking powder (1 TBs)
  • Pinch of salt
  • Half Tsp of sugar (optional)
  • Canola/Vegetable Oil
  • Margarine (Note: Butter is NOT a substitute)
  • 1 Egg
  • Carrots (4)
  • Potato (1 oversized or 2 regular sized)
  • Other veggies (peas, tomatoes) (optional)
  • Onions (1 bulb)
  • Ground pepper (optional)
  • Maggi
  • Curry
  • Thyme
  • Seasoning salt
  • Ground beef (1lb)

Other utensils 

  • Basting brush
  • Rolling pin
  • Fork


Prepare the meat pie filling

  • Season the ground beef with maggi, seasoning salt, ground pepper, curry, thyme. Allow it to sit for about 15mins for the seasoning to get absorbed into the beef.

Seasoned Ground Beef

  • Place a small amount of oil into a pot and heat under medium flame. Chop the onions and add to hot oil and stir fry for about 3mins.

Onions in hot oil

  • Add the ground beef and allow to cook for about 10mins. Remember to stir the beef periodically so it does not burn or stick together too much. Beef will be brown when cooked.

Ground beef when cooked

  • Wash and dice carrots and potatoes.
  • Add the carrots, potatoes and any other veggies of your choice.
  • Stir and allow to cook for about 7mins and add about 1 teaspoon of ground pepper (note if pepper is really hot, reduce amount used), 1 maggi cube and salt to taste.
  • Mix 2 spoons of flour in a cup with a little water and pour into filling. Stir and cook for about 5 mins and reduce the heat. (Remember to taste the filling and add more seasoning spice to desired taste)
  • Stir and cook till potatoes is cooked.
  • Remove filling from heat and set aside.

Prepare the dough

  • Pour the flour into a bowl, add the baking powder, salt and sugar.
  • Using your fingers, mix the flour together.
  • Now add the butter and using your fingers again, mix the margarine in till the flour mix is grainy. (Tip: For crispiness, don”t use your palm. Keep the mixing to just your fingers)
  • Slowly add cold water to the flour mix and using your hands start to knead into a dough and keep adding water till a stiff dough is formed as you knead. If you added to much water, just add more flour.
  • Knead the dough to a fine state. (It should not stick to the bowl & should have some elasticity at this stage)
  • On a chopping board or clean kitchen counter, take a piece of the dough & flatten out using the rolling pin till it is smooth and about 1.5 thickness.

Flattened dough

  • Once flat and smooth, use a small pot cover or dough cutter to cut out a circle. (Do this for the entire dough)

Cut out dough

  • Place some filling unto the lower half of the circle
  • Beat the egg and using a basting brush, line the edge of the circle. This helps seal the dough shut.

Egg lining

  • Cover filling with the upper half of the circle and using the underside of the fork, close the pie. Then stick the fork in the center of the pie to make air pockets.
  • After using up the entire dough or filling, use the basting brush to grease the top of the pies with the remaining egg.

Pies greased with eggs and placed on margarine greased oven tray

  • Preheat the oven using bake ( @ 350 degrees)
  • Place the pies on greased oven tray.
  • Once oven is done preheating, place the pies in the oven and cook for about 25 – 30mins.
  • Pies should be light brown and dough fully cooked when ready.
  • Meat pies are ready to serve! 🙂

Ready to devour!

Serve with a nice cold drink or with ice cream.