Ivorian alloco: golden fried plantain without burning

Photo credit: Marckandy — Wikimedia Commons, CC BY-SA 4.0. Photo cropped.

Alloco is simple, but success depends on ripeness and temperature. Plantain that is too green stays floury; very ripe plantain in cool oil tends to absorb more fat.

Ingredients for 4

• 4 yellow, well-spotted plantains
• Oil suitable for frying
• Salt
• 2 tomatoes and 1 small onion
• Optional chilli and lemon juice

Method

1. Peel the plantains and slice diagonally into even pieces.
2. Heat the oil to about 170°C and fry in small batches.
3. Turn until evenly golden, then drain on absorbent paper.
4. Mix tomato, onion, lemon and chilli for a fresh accompaniment.

Practical tip

Do not crowd the pan. Keep children and water away from hot oil.

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FAQ

Can alloco be baked?

Yes. Lightly brush the pieces with oil and turn halfway through; they will be less fried but can still brown well.