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When in doubt, go with fried plantains

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Name : Alloco, maduros, dodo, fried plantains
Eaten in: West Africa,  Central Africa, South America and the Caribbean

I often joke around that even if knew that a plate full of alloco was a trap, I would still go ahead and eat the plantains, and then try my best to get out of the trap afterwards.  In other words, alloco is the easiest way to “catch me…”

Alloco is one of the most popular dishes in Cote d’Ivoire.  Tasty and versatile, the fried plantains are eaten at any time of the day and can serve as a snack, appetizer, main dish and more. A testimony to the popularity of the dish, Abidjan, the economic capital of Cote d’Ivoire, has an “allocodrome,” which is an open space where people gather to eat “alloco” accompanied by various grilled meats  and fish. (http://www.africanfilmny.org/network/news/Aboniclav.html)

Platanos Maduros are also very common as a side in South American and Cuban dishes.

Tip: In order to obtain the soft “alloco” texture as well as its lightly sweet taste, pick some yellow plantains whose flesh yields slightly under pressure from your fingers.

Alloco, maduros, dodo, fried plantains, kele wele (slightly different recipe)

Print recipe
Alloco, maduros, dodo, fried plantains, kele wele (slightly different recipe)
Serves 2
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Meal type Side Dish

Ingredients

  • 3 ripe plantains
  • ¼l of oil
  • Salt, Chopped onions to flavor the oil (Chopped onions to flavor the oil)

Directions

1. With a sharp knive, peel the plantains, cut them in half length-wise and cut each half in rectangles of half-an-inch each.
2. Heat up the oil in a skillet/deep fryer. Sprinkle all the cut plantain pieces with salt.
3. Add a couple of pieces of chopped onions to the oil, when the onions start sizzling, the oil has reached the right temperature.
4. Transfer the plantains in the oil and fry each side until golden brown by turning the rectangles intermittently using a skimming ladle.
5. Serve hot as a side or a snack, accompanied by a tomato gravy.

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  4. […] , but the actual mix of allspice, chili, garlic etc, is not something I have encountered there. This is indeed what Tropical Foodies is about, rediscovering different cultures and how they influenced each other. Now, back to the dish.  I found many recipes and all with different ingredients, which made me realize that you probably have as many jerk recipes as you have cooks. I have tried many jerks and I know that I do not favor the ones with a sweet overtones, so I stayed away from recipes that called for sugar. After that, I just had fun. This chicken is great with rice and peas or fried plantains. […]

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