Entree: Cote d'Ivoire – Central Culinary Region – Alloco (Fried ripe plantains served with a spicy tomato-pepper sauce and optional protein)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 large ripe plantains (very ripe, mostly black skin), approx. 2 lb (900 g) total, peeled and cut on the diagonal into 1/2-inch (1.25 cm) slices
- 2 cups (480 ml) vegetable oil or peanut oil for frying
- 4 tilapia fillets, approx. 6 oz (170 g) each, skinless (or another mild white fish)
- 1 tsp (5 g) kosher salt for fish, or to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) vegetable oil for sauce
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1 red bell pepper, seeded and diced, about 6 oz (170 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (adjust to heat preference)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 tsp (5 g) tomato paste
- 1 bouillon cube (optional)
- 1 tbsp (15 ml) fresh lime juice or to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro, about 8 g
- Salt to taste

Instructions

1. Heat 2 cups (480 ml) oil in a deep skillet or heavy pot over medium-high heat to 325–350°F (160–175°C). Fry the plantain slices in batches without crowding until golden brown and tender, about 3–4 minutes per side. Drain on paper towels and keep warm.
2. Season tilapia fillets with 1 tsp (5 g) salt and pepper. In a separate skillet, heat 1 tbsp (15 ml) oil over medium-high heat. Pan-fry fillets 3–4 minutes per side until cooked through and flakey; remove and keep warm.
3. In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add diced tomatoes, bell pepper, Scotch bonnet (or habanero), and tomato paste. Simmer gently until tomatoes break down and the sauce thickens, about 10–12 minutes. Crumble in bouillon cube if using and stir to dissolve.
5. Taste and adjust seasoning with salt, pepper, and lime juice. Stir in chopped parsley or cilantro and remove from heat.
6. To serve, arrange fried plantains on a platter, spoon generous amounts of the spicy tomato-pepper sauce over or alongside them, and top with pan-fried tilapia fillets. Serve hot.