Alloco
Ivorian fried ripe plantain — thick coins fried to caramelized golden, served hot with a bright raw pepper sauce (piment). Snack or side.
- prep 10 min
- cook 15 min
- total 25 min
- serves 4
- easy
- vegetarian
- Ivory Coast
Ingredients
- 4 medium ripe plantains
- 2 whole scotch bonnet
- 1 small onion
- 1 tbsp ginger
- 1 whole lime
- 400 ml vegetable oil
Steps
- Peel very ripe plantains and slice diagonally 1.5cm thick.
- Heat vegetable oil in a heavy pan to 175°C.
- Fry plantain slices 2-3 minutes per side until deep golden with dark caramelized edges.
- Drain on paper towels and salt lightly while hot.
- For the pepper sauce, pound scotch bonnet, chopped onion, ginger, and salt in a mortar to a rough paste.
- Stir in 3 tablespoons of the frying oil and a splash of lime juice.
- Serve the alloco hot, with the pepper sauce on the side for dipping.
Tips
- Plantains MUST be very black — otherwise you get starchy chips, not sweet caramel.
- Alloco is street food — eat with your fingers, standing up, ideally with a cold Malta.
≈ 300 kcal · 2 g protein · 62 g carbs · 6 g fat — per serving, estimate