Ivory Coast | Snack

Alloco

Name: Alloco
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ivory Coast, West Africa
Ingredients: 4 whole very ripe plantains, peeled and sliced diagonally; 3 cups vegetable oil, for frying; salt, to taste; 2 medium tomatoes, chopped; 1 medium red onion, thinly sliced; 1 whole scotch bonnet pepper, minced; 1 clove garlic, minced; 1 whole lime, cut into wedges

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

Level

easy

Start cooking Explore Ivory Coast recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

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

Jump to method My cookbook

Ingredients

For 4 servings

Snack

Plantain

4 whole very ripe plantains, peeled and sliced diagonally 3 cups vegetable oil, for frying salt, to taste

Piment

2 medium tomatoes, chopped 1 medium red onion, thinly sliced 1 whole scotch bonnet pepper, minced 1 clove garlic, minced (optional)

Finish

1 whole lime, cut into wedges (optional)

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

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 (check method) 30 min total easy

Slice plantain

Peel the ripe plantains and slice them diagonally about 1 cm thick. Sprinkle lightly with salt.

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

Make piment

Mix tomato, onion, scotch bonnet, garlic if using, salt, and a squeeze of lime. Keep it fresh and sharp.

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Street-food snacks. Plan on a easy cook. Allow 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

Take a closer look at the dish and its serving ideas.

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

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