Very ripe plantains, golden and melting, served with a vibrant, spicy Ivorian sauce flavored with onion, garlic, and ginger. A generous, simple, and irresistible street-food classic.
Ingredients
- 4 pieces very ripe plantains
- 700 ml peanut oil
- to taste fine salt
- 3 pieces ripe tomatoes
- 1 piece yellow onion
- 2 pieces red habanero peppers
- 2 cloves garlic
- 15 g fresh ginger
- 0.5 pieces vegetable bouillon cube
- to taste ground black pepper
- 0.5 pieces red onion
Method
- Peel the plantains, then slice them diagonally into thick rounds to get wide pieces that will brown nicely.
- Lightly salt the plantain pieces and let them sit while you prepare the sauce; they should become slightly glossy on the surface.
- Blend the tomatoes, yellow onion, hot peppers, garlic, and ginger until you have a puree that still has a little texture and is not perfectly smooth.
- Heat a splash of oil in a saucepan, pour in the spicy puree, and sauté, stirring frequently, until it darkens, smells of cooked hot pepper, and the oil begins to rise around the edges.
- Crumble the bouillon into the sauce, add pepper, taste, and then adjust the salt; simmer until you have a thick, glossy, and well-seasoned sauce.
- Heat the frying oil in a deep sauté pan; it is ready when a piece of plantain sizzles brightly as soon as it touches the oil.
- Fry the plantain rounds in small batches, without overcrowding, until golden on the outside and soft in the center.
- Drain the alloco on paper towels, salt very lightly again while hot, then serve immediately with the spicy sauce and thin slices of red onion.
Nutrition
Per serving
- Energy
- 202.4 kcal
- Protein
- 0.88 g
- Carbohydrate
- 4.97 g
- Fat
- 20.23 g
- Fibre
- 1.48 g
- Calcium
- 5.45 mg
- Iron
- 0.17 mg
- Magnesium
- 3.76 mg
