Dodo is to Nigerian meals what fries are to a burger — the indispensable accompaniment. Made from ripe plantain (as opposed to unripe plantain, which is starchy and used differently), dodo develops a deeply caramelized, sweet crust with a soft interior as its natural sugars react with the hot oil.

The ripeness of the plantain is crucial: fully ripe plantains with black skins produce the sweetest, most caramelized dodo. Less ripe (yellow) plantains will be starchier and less sweet. Nigerians generally prefer their dodo deeply golden, almost charred at the edges, which intensifies the sweetness.

Dodo is served alongside Jollof Rice at every party, eaten with eggs and beans for breakfast, paired with fried rice, or eaten on its own as a snack. It is also used in the popular street food combination of rice-and-stew-and-dodo, an affordable and satisfying Nigerian staple. Despite its simplicity, few dishes are as universally beloved.