Entree: Cote d'Ivoire – Northern Culinary Region – Alloco (Deep-fried ripe plantains served with a spicy tomato-onion sauce and optional protein)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 very ripe plantains (yellow with black spots)
- 2 cups (480 ml) vegetable oil for frying (plus more as needed)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) red palm oil or additional vegetable oil
- 1 medium onion, thinly sliced
- 3 medium tomatoes, finely chopped (or 1 can 14 oz / 400 g crushed tomatoes)
- 2 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (adjust to heat preference)
- 1 tbsp (15 g) tomato paste (optional for richer sauce)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 2 small tilapia fillets, approx. 6 oz (170 g) each, salted and seasoned (optional protein)
- 1 lime or lemon, cut into wedges (optional)

Instructions

1. Peel the plantains and slice them on the diagonal into 1/2-inch (1.3 cm) thick pieces.
2. In a deep skillet or heavy pot, heat vegetable oil to 350°F (175°C). Fry the plantain slices in batches without crowding until golden brown and tender, about 3–5 minutes per side. Remove with a slotted spoon and drain on paper towels; sprinkle lightly with salt.
3. If using fish, pat tilapia fillets dry, season with salt and a little pepper, and pan-fry in 1 tbsp (15 ml) vegetable oil over medium-high heat until cooked through and crisp at the edges, about 3–4 minutes per side. Set aside and keep warm.
4. For the sauce, heat 1 tbsp (15 ml) red palm oil or vegetable oil in a skillet over medium heat. Add sliced onion and sauté until soft and translucent, about 4 minutes.
5. Add garlic and chopped scotch bonnet and cook 1 minute until fragrant. Stir in chopped tomatoes (or crushed tomatoes), tomato paste if using, and sugar. Simmer gently for 8–10 minutes until sauce thickens; season with salt to taste.
6. Stir in chopped parsley or cilantro and remove from heat.
7. To serve, pile hot fried plantains on a platter, spoon the warm tomato-onion sauce over or alongside them, and add the fried tilapia fillets if using. Offer lime or lemon wedges for squeezing over the fish and plantains.
8. Serve immediately while plantains are crisp and the sauce is hot.