How To Cook/Prepare Dodorishi




  • Half kilo of assorted meats (beef, goat meats, saki, cowleg, snails, chicken – you can pick and choose what type of meats to add)
  • 5 Chili peppers, 6 Balls of tomatoes
  • 1 red bell pepper (tatashe)
  • 1 green pepper
  • 1 yellow pepper
  • 2 Onions
  • Curry powder
  • Knorr stew seasoning powder
  • Knorr/Maggi cubes
  • Thyme
  • Bay leaves
  • Salt
  • Vegetable oil/cooking butter
  • 2 – 3 pieces of ripe plantains.


  • Wash your assorted meat, put into a dry pot. Add your bay leaves,a pinch of salt, thyme and Knorr cubes. Use separate pots if using chicken and/or snails
  • Cover the pot tightly and shake all added ingredients together(that is mixing them thoroughly).
  • Leave inside pot for 20 mins without cooking. This will allow for the ingredients to penetrate into your meats. After 20 mins, add some water and cook for few mins.
  • Remove from the pot after cooking and fry.
  • Wash & dice your peppers and chillies. Wash & slice your tomatoes & onion
  • Blend 2 tomatoes, 1 tatashe, 1 onion and 2 pieces of chilli pepper to a smooth paste
  • Slice your plantain into cubes and fry
  • Fry or grill your assorted meats
  • Place a dried pot on the cooker,melt your cooking butter or heat up vegetable oil in it and allow to heat up for 2 minutes
  • Add your sliced onions, red, yellow and green pepper. pepper. Stir and allow to cook for 1 minute
  • Add your blended pepper, knorr stew seasoning, knorr cubes, curry powder, salt, thyme and let it fry for 3 – 5 minutes, depending on the quantity you have
  • Add the fried dodo to the fried pepper sauce and stir. Let it simmer for 2 minutes
  • Add your, fried assorted meats, stir and allow to cook for a few mins.
  • Let the bay leaves be added as the last ingredient because when the leaves are over heated they turn black instead of green.
  • Taste for salt and seasoning. Readjust if necessary
  • Take it off the cooker and serve. Garnish with onions

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