Entree: Cote d'Ivoire – Southern Culinary Region – Alloco (Fried ripe plantains served with a spicy tomato-onion sauce common in Ivorian street and home cooking)

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 25 min

Cook 15 min

Total 40 min

Ingredients

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

- 6 ripe plantains, approx. 2.5 lb (1.1 kg)
- 4 cups (960 ml) palm oil or neutral vegetable oil for frying
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) palm oil or vegetable oil for sauce
- 1 large onion, thinly sliced, about 1 cup (150 g)
- 3 cloves garlic, minced (5/16 oz (9 g))
- 4 medium tomatoes, chopped, about 1 lb (450 g)
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or habanero pepper, finely chopped (or 1 tsp (5 g) chili flakes)
- 1 tsp (5 g) smoked paprika (optional)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Optional protein: 1 smoked salted fish, deboned and flaked, approx. 10 oz (280 g)
- Optional serving: 4 hard-boiled eggs

Show original ingredient measurements

- 6 ripe plantains, approx. 2.5 lb (1.1 kg)
- 4 cups (960 ml) palm oil or neutral vegetable oil for frying
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) palm oil or vegetable oil for sauce
- 1 large onion, thinly sliced, about 1 cup (150 g)
- 3 cloves garlic, minced (9 g)
- 4 medium tomatoes, chopped, about 1 lb (450 g)
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or habanero pepper, finely chopped (or 1 tsp / 5 g chili flakes)
- 1 tsp (5 g) smoked paprika (optional)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Optional protein: 1 smoked salted fish, deboned and flaked, approx. 10 oz (280 g)
- Optional serving: 4 hard-boiled eggs

Instructions

1. Prepare plantains by cutting off ends, slicing the peel lengthwise and removing it, then slicing each plantain on the diagonal into 1/2-inch (1.2 cm) thick pieces.
2. Heat 4 cups (960 ml) oil in a deep pan or pot to 350°F (175°C). Fry plantain slices in batches without crowding until deep golden and caramelized, about 3–5 minutes per side. Remove to paper towels and immediately sprinkle lightly with 1 tsp (5 g) salt.
3. For the sauce, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add sliced onion and cook until soft and translucent, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in chopped tomatoes, tomato paste, chopped pepper, smoked paprika (if using), and 1 tsp (5 g) sugar. Simmer gently, stirring occasionally, until the sauce thickens and the flavors meld, about 10–15 minutes. Season with salt to taste and finish with 1 tbsp (15 ml) lime juice.
5. If using smoked fish, fold flaked fish into the sauce in the last 2–3 minutes to warm through.
6. Serve hot: arrange fried plantains on a platter, spoon the spicy tomato-onion sauce over or alongside, garnish with chopped cilantro or parsley, and offer hard-boiled eggs or additional protein as desired.