How To Make Doro Dodo Prawns

There is a music craze sweeping through Nigeria, current (well almost), and its called DoroBucci (by Marvin Record Co)....

DoroBucci is a rather catchy, medium pace, dance music which I can't seem to get out of my head especially when recently someone referred to me as DoroClassy, DoroChef, DoroFoodie....

So wondering what the real meaning is got me to do some research, and while I could not find a firm definite meaning, a general somewhat meaning reveals: DoroBucci refers to "creating fun, fantastic, fabulous awesome (and with reference to my vocation - delicious) things......things that would make you go aaahhhhhh".

With the desire to symbolise DoroBucci with food, I created the following fun, fantastic, fabulous, awesome and delicious recipes guaranteed to make you go aaahhhhhhh....DoroYummy...!!!

Doro Dodo-Prawns

Dodo-Veggies

What you need

Raw tiger prawns (you can also use cooked ones but take care not to overcook them as they become tough and fibrous)
Red onions
Chives for garnishing
Ripe plantains (The plantains must be in the stage of ripeness where sugar content is quite high. The skin will have a yellow colour with some streaks of black and they will still be firm to the touch not too soft or mushed up.
Coconut oil for frying
Chilli powder or scotch bonnet chillies
Pre-cooked red pepper base sauce
Chicken stock
Salt to taste

What to do

Peel the plantain and thinly slice across its width. Deep fry in coconut oil, remove from the oil and place on some kitchen towel to remove excess oil. Set aside.
In a separate sauce pan, heat some oil and add some chopped onions, some pre-cooked red pepper base sauce, and some chopped scotch bonnet (or chilli powder).
Add some chicken stock to create a sauce. Stir well and allow to cook for about 5 minutes. Add the cleaned prawns and stir. Taste for salt.
Plating: To serve, take a couple of spoons of the sauce into some soup bowls. Then arrange the fried plantain slices into the bowl then place some prawns in the centre.
It is advised that you cook both simultaneously so that the plantain slices are still hot by the time you serve. Ideal to serve as a starter.