Giz Dodo Recipe

Peel and slice plantains

Peel the ripe plantains and slice them diagonally into 1/2-inch to 3/4-inch thick pieces for a good surface area that crisps evenly.

Salt the slices

Lightly sprinkle 1 teaspoon of salt over the sliced plantains and toss to distribute evenly. Let sit 5 minutes while you heat the oil.

Heat oil and fry

Pour about 3 to 4 cups of vegetable oil into a deep frying pan or pot and heat over medium-high until it reaches 350°F (175°C) or a small piece of plantain sizzles immediately. Fry the plantain slices in batches without crowding until golden brown and tender, about 2–3 minutes per side. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm.

Blend tomatoes and peppers

In a blender, combine the chopped tomatoes, red bell pepper, scotch bonnet (use half for less heat), and half of the onion. Blend to a smooth or slightly coarse puree per your preference.

Sauté aromatics

Heat 3 tablespoons of oil in a wide skillet over medium heat. Add the remaining sliced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook tomato paste

Stir in 2 tablespoons of tomato paste and cook for 1 minute to reduce raw flavor.

Simmer the blended tomatoes

Carefully pour the blended tomato-pepper mixture into the skillet. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, 12–18 minutes to reduce and concentrate the flavors.

Season and adjust

Add 1 teaspoon seasoning powder, 1 teaspoon curry powder, 1 teaspoon dried thyme, 1 teaspoon black pepper and 1 teaspoon salt. Stir well. If the sauce becomes too thick, add up to 1 cup of water a little at a time to reach a saucy (not watery) consistency. Continue to simmer 5–7 minutes so spices meld.

Finish with proteins (optional)

If using smoked fish, gently fold the flaked smoked fish into the sauce and cook 2–3 minutes to heat through. Taste and adjust salt or spice.

Combine plantain and sauce

Place fried plantain in a shallow serving dish or individual plates. Spoon the hot spiced tomato 'giz' over the plantains so they are well-coated but not soggy. You can also toss plantains gently in the skillet with some sauce for even coating—do this quickly to preserve crispness.

Garnish and serve

Top with halved boiled eggs (if using) and scatter chopped parsley or basil. Serve immediately while plantain is warm and slightly crisp. Offer extra sauce on the side.