Ivory Coast | Snack

Alloco

Ivorian fried ripe plantain served hot with onion-tomato piment, a street-food plate that works as snack or side.

Country
Ivory Coast
Region
West Africa
Time
30 min
Serves
4
Level
easy
Explore Ivory Coast recipes Open Quick & Easy
Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for Street-food snacks. Plan on a easy cook and about 30 minutes total.

What to serve alongside it

Grilled fish, boiled eggs, roasted peanuts, or extra piment

Follow the collection

Alloco appears in 3 AfroKitchen collections. Start with Quick & Easy if you want more dishes in the same mood. Quick & Easy

Regional lane

Coastal and southern table. Attieke, grilled fish, alloco, piment, and market plates made with cassava and plantain.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Pantry lane

attieke, plantain, palm oil, scotch bonnet, eggplant

Recipe photos

See the dish before you cook

Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.

Alloco recipe from Ivory Coast
Alloco finished dish
Chef board

Build the table around Alloco

Grilled fish, boiled eggs, roasted peanuts, or extra piment

Best route from here

Coastal and southern table

Collections to keep cooking
West African Street Food
Servings 4

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Ivory Coast
4 steps 12 min prep 18 min cook 30 min total easy
1
Slice plantain
Peel the ripe plantains and slice them diagonally about 1 cm thick. Sprinkle lightly with salt.
2
Fry in batches
Heat oil in a deep pan. Fry plantain slices in batches until both sides are deep golden, then drain on paper.
Fry plantain 06:00
3
Make piment
Mix tomato, onion, scotch bonnet, garlic if using, salt, and a squeeze of lime. Keep it fresh and sharp.
4
Serve hot
Pile alloco onto a platter and serve with piment on the side or spooned over the top.

Some sellers serve alloco with fried fish, hard-boiled eggs, peanuts, or a raw onion and chile relish.

Keep exploring

Cook around Alloco

Follow country, category, collection, time, and pairing paths without turning the recipe page into a link farm.

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