Alloco With Spicy Dipping Sauce
A popular Ivorian street food consisting of perfectly fried ripe plantains served with a zesty, aromatic tomato and chili sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 large Ripe plantains (yellow with black spots)
- 2 cups Vegetable oil for frying
- 3 medium Roma tomatoes
- 1 small Red onion
- 1 whole Scotch bonnet or Habanero pepper
- 1 inch piece Fresh ginger
- 2 cloves Garlic cloves
- 1 tablespoon Tomato paste
- 1 teaspoon Salt
- 1/2 teaspoon Bouillon powder (chicken or vegetable)(optional)
Instructions
- 1
Peel the plantains and slice them into 1/2-inch thick rounds or diagonal cubes.
- 2
Lightly sprinkle the plantain pieces with a pinch of salt and toss to coat evenly.
- 3
Heat the vegetable oil in a deep skillet over medium-high heat until it reaches approximately 350°F (175°C).
- 4
Fry the plantains in batches until they are golden brown and caramelized on all sides, then drain on paper towels.
- 5
Prepare the sauce by blending the tomatoes, onion, scotch bonnet, garlic, and ginger into a coarse puree.
- 6
Heat two tablespoons of oil in a small saucepan, add the tomato paste, and fry for 2 minutes to remove acidity.
- 7
Pour the blended vegetable puree into the saucepan, add salt and bouillon, and simmer for 10-15 minutes until thickened.
- 8
Serve the warm fried plantains on a platter with the spicy dipping sauce on the side or drizzled over the top.
Nutrition per Serving
410
Calories
3g
Protein
68g
Carbs
18g
Fat
5g
Fiber
32g
Sugar
580mg
Sodium
Ratings & Reviews
No ratings yet
