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.
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
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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.
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2
Season 2 peeled, sliced 1-inch thick on a diagonal very ripe plantains (black-yellow skin) lightly with 1/2 tsp salt.
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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.
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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.
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5
Transfer fried plantains to a paper-towel-lined plate and repeat with remaining slices.
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6
Serve hot alongside the pepper dip.