Appetizers
Fried Sweet Plantain with Spicy Onion Sauce (Aloco)
Ingredients
- 3 ripe plantains, sliced diagonally
- Vegetable oil, for frying
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1 chili pepper, minced
- 1 tbsp oil (for sauce)
- Salt, to taste
Method
- Heat oil to medium-high and fry plantain slices in batches until golden, about 3 minutes per side.
- Drain on paper towel and season lightly with salt.
- For the sauce, saute onions in a tablespoon of oil until soft.
- Add tomatoes and chili, cook until the sauce thickens slightly, about 8 minutes.
- Spoon the sauce over the fried plantain and serve warm.
Introduction: Sold from roadside stands across Abidjan, aloco pairs caramelized fried plantain with a sharp, spicy onion-tomato sauce, often finished with grilled fish or a boiled egg.
Cultural Background: Sold from roadside stands across Abidjan, aloco pairs caramelized fried plantain with a sharp, spicy onion-tomato sauce, often finished with grilled fish or a boiled egg.
Tips: Use plantains that yield slightly to pressure but aren't mushy for the best fry texture. Fry in small batches so the oil temperature doesn't drop.
Variations: Top with grilled tilapia or a hard-boiled egg for a more filling version, as commonly sold by street vendors.
Storage: Store sauce and plantain separately; plantain is best eaten fresh, sauce keeps 2 days refrigerated.
Reheating: Reheat plantain in a dry pan to re-crisp; warm sauce gently on the stovetop.
Nutrition: Approx. per serving: 260 kcal, 3 g protein, 42 g carbohydrate, 10 g fat
FAQs:
Q: Is aloco the same as alloco?
A: Yes, both spellings are used interchangeably in Ivory Coast for this fried plantain dish.
Q: How spicy is the sauce?
A: Mild to medium by default; adjust the amount of chili to taste.
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