Alloco (Fried Plantain with Pepper Dip)

Name: Alloco (Fried Plantain with Pepper Dip)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 very ripe plantains (black-yellow skin), peeled, sliced 1-inch thick on a diagonal; 1 cup vegetable oil (for frying); 1/2 tsp salt; 2 ripe tomato, finely diced; 1/2 red onion, finely diced; 1 scotch bonnet or habanero pepper, seeded, minced; 2 tsp fresh lime juice; 1/4 tsp salt (for dip)

35 minEasyServes 4300 cal/serving

West AfricanAppetizerStovetopVeganHalal-friendlyKosher-styleGluten-FreeDairy-FreeEgg-FreeNut-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

2 very ripe plantains (black-yellow skin), peeled, sliced 1-inch thick on a diagonal
1 cup vegetable oil (for frying)
1/2 tsp salt
2 ripe tomato, finely diced
1/2 red onion, finely diced
1 scotch bonnet or habanero pepper, seeded, minced
2 tsp fresh lime juice
1/4 tsp salt (for dip)

Instructions

1

Make the dip: combine 2 finely diced ripe tomato, 1/2 finely diced red onion, 1 seeded, minced scotch bonnet or habanero pepper, 2 tsp fresh lime juice, and 1/4 tsp salt (for dip) in a small bowl. Toss and set aside to marinate while you fry the plantains.
2

Season 2 peeled, sliced 1-inch thick on a diagonal very ripe plantains (black-yellow skin) lightly with 1/2 tsp salt.
3

Heat 1 cup vegetable oil (for frying) in a large skillet over medium-high heat until shimmering. The oil should be deep enough to come halfway up the plantain slices.
4

Working in batches to avoid crowding, add plantains in a single layer. Fry 2 to 3 minutes per side until golden brown and caramelized.
5

Transfer fried plantains to a paper-towel-lined plate and repeat with remaining slices.
6

Serve hot alongside the pepper dip.

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Questions

What is Alloco (Fried Plantain with Pepper Dip)?

A beloved Ivorian street food of thick-cut ripe plantain slices fried golden and caramelized, served alongside a bright, spicy tomato and onion dipping sauce. The sweetness of the plantain plays perfectly against the fiery dip. This reference files it under West African appetizer: made on the stovetop, rated easy and about 35 minutes start to finish.

Is there a substitute for Scotch bonnet in Alloco (Fried Plantain with Pepper Dip)?

The entry for Alloco (Fried Plantain with Pepper Dip) calls for 1 scotch bonnet or habanero pepper, seeded, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Alloco (Fried Plantain with Pepper Dip)?

Yes, it is properly hot. The heat in Alloco (Fried Plantain with Pepper Dip) comes from 1 scotch bonnet or habanero pepper, seeded, minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Alloco (Fried Plantain with Pepper Dip)?

One serving (the recipe makes 4) is about 300 calories, with 1 g protein, 38 g carbohydrate and 14 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Alloco (Fried Plantain with Pepper Dip) keep?

Refrigerate what is left of Alloco (Fried Plantain with Pepper Dip) within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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