Entree: Cote d'Ivoire – National Cuisine – Alloco (Fried ripe plantains served with a savory spicy tomato-pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 very ripe plantains (yellow with black spots), peeled and cut on the diagonal into 1/2-inch (1.25 cm) slices
- 2 cups (480 ml) vegetable oil, for frying
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for sauce)
- 1 medium yellow onion, finely chopped
- 2 large tomatoes, diced (about 10 oz (300 g))
- 1–2 Scotch bonnet or small hot peppers, finely chopped (adjust to heat preference)
- 2 cloves garlic, minced
- 1 bouillon cube or 1 tsp (5 g) bouillon powder
- 1 tbsp (15 ml) fresh lime or lemon juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish (optional)

Show original ingredient measurements

- 6 very ripe plantains (yellow with black spots), peeled and cut on the diagonal into 1/2-inch (1.25 cm) slices
- 2 cups (480 ml) vegetable oil, for frying
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for sauce)
- 1 medium yellow onion, finely chopped
- 2 large tomatoes, diced (about 10 oz / 300 g)
- 1–2 Scotch bonnet or small hot peppers, finely chopped (adjust to heat preference)
- 2 cloves garlic, minced
- 1 bouillon cube or 1 tsp (5 g) bouillon powder
- 1 tbsp (15 ml) fresh lime or lemon juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish (optional)

Instructions

1. Heat 2 cups (480 ml) vegetable oil in a deep skillet or heavy saucepan over medium-high heat until hot but not smoking (about 325–350°F / 160–175°C). Work in batches to avoid crowding.
2. Fry plantain slices until golden brown and caramelized on both sides, about 3–4 minutes per side. Use a slotted spoon to transfer to paper towels to drain; immediately sprinkle with salt.
3. Pour off excess oil from the pan, leaving about 2 tbsp (30 ml) for the sauce. Add 2 tbsp (30 ml) vegetable oil to a sauté pan over medium heat for the sauce.
4. Sauté chopped onion until translucent, 3–4 minutes. Add minced garlic and chopped hot pepper and cook 1 minute until fragrant.
5. Add diced tomatoes and the bouillon cube or powder. Simmer gently until tomatoes break down and the sauce thickens, about 8–10 minutes. Stir in lime or lemon juice and adjust salt to taste.
6. Arrange hot fried plantains on a serving platter and spoon the tomato-pepper sauce over them or serve the sauce alongside. Garnish with chopped parsley or cilantro if desired.
7. Serve Alloco hot as a main with fried eggs, grilled fish, or as preferred.