~442 cal · 4g protein · 86g carbs · 12g fat (estimated, per serving)
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Golden fried plantain pieces with red tomato-chili sauce
🇨🇮 Abidjan (Lagunes)
Alloco is Abidjan after work: plantains crackling in big pans at open-air maquis while friends argue football. The name comes from the sound of frying, locals joke — and the chili-tomato sauce is what separates a good alloco stand from a great one.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 3 —
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4 ripe plantains (yellow with black spots), thick diagonal slices
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1 cup neutral oil, for frying
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3 tomatoes, chopped
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1 red onion, half diced, half raw rings
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1 Scotch bonnet or habanero, minced
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1 tsp fresh ginger, grated
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to taste bouillon-style seasoning or salt
Instructions
1
Fry the plantain slices in hot oil in batches, 3–4 minutes per side, until deep amber with caramelized edges. Drain and salt.
2
Pour off all but 2 tbsp oil. Fry the diced onion, ginger, and chili 2 minutes.
3
Add the tomatoes and cook down 8 minutes into a rough, fiery sauce. Season boldly.
4
Serve the hot plantains with the sauce over or beside, topped with raw onion rings — and eat immediately, standing up if you want authenticity.
Abidjan maquis street tradition.
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🌏 While it simmers — know your destination
📍
Abidjan (Lagunes). Lagoon city where alloco sizzles at every maquis.
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Côte d’Ivoire. West Africa’s plantain-and-attiéké heartland.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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