Dodo Ikire

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.