Tag: Alloco

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Attiéké Steak Alloco

Attiéké Steak Alloco

3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick

Kosher salt

1 tablespoon garlic salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

Freshly ground black pepper

Preheat oven to 400°F.

Season steaks with seasoning and let it rest for about 40 minute.

Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.

 

1 ball of Attiéké

Salt 

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Ripe plantains

Salt 

Peeled and cut diagonally or round, into 1/4-inch-thick slices

Add salt to the plantain 

Add oil into a nonstick skillet and place it on medium heat.

When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Simple, fast, easy, yummy!

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Ivorian Alloco recipe and braised chicken

Ivorian Alloco recipe and braised chicken

Alloco (Aloco or Alloko) are Ivorian fried plantains. Alloco is also consumed in Benin, Nigeria (Dodo), Democratic Republic of Congo (Makemba), Togo (Amanda) and Ghana (Kelewele). The Alloco is served with crushed chilli, braised chicken, braised fish and boiled eggs. In Ivorian capital, the Alloco is sold in the Allocodrome.
Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil. Some recipes include ginger, cayenne pepper, salt, onion, anise, clove or cinnamon. I used peanut oil but other uses palm oil. I served my alloco with braised chicken.

Some ripe plantains

A little salt

Oil for frying

Peel and cut the plantains into cubes.

Then salt the bananas.

Heat the oil in a large skillet and fry the plantain until each side is golden brown.

Remove and place them in a paper towel to absorb the excess oil.

6 chicken legs

1/3 cup cilantro

1/3 cup fresh oregano

1/3 cup onions

4 garlic cloves

2 red hot chili pepper (or substitute with 1/2 a teaspoon of red pepper flakes)

3/4 cup oil

2 Tbsp fresh lemon juice

1 tsp kosher salt (or to taste)

1/2 tsp black pepper (or to taste)

1 cube

Bend all the spices together all of the ingredients and set aside.

Place the chicken legs in a medium bowl, add the marinade. Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.

Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.

Grill chicken legs over direct heat, flipping frequently, about every 3 minutes until the chicken is cooked through and internal temperature has reached a minim of 165F.

Let the chicken rest for 3 minutes and serve with the alloco

 

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Alloco & shrimp omelette

 

Alloco & shrimp omelette

  • Ripe plantains
  • 2 tablespoons oil (or more canola or vegetable oil for frying)
  • 20 shrimps (shelled)
  • 2 to matoes
  • 1 onions
  • Pepper
  • 7 eggs
  • 1/4 cup oil
  • 1 tablespoon garlic
  • Salt and pepper to taste
  • 1 cube
  1. Peeled and cut diagonally or round, into 1/4-inch-thick slices
  2. Add salt to the plantain
  3. Add oil into a nonstick skillet and place it on medium heat.
  4. When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
  5. Remove plantains from pan and drain on paper towels.
  6. Continue frying in batches until all the plantains are fried.
  7. Slice the tomato, onion and pepper
  8. Beat the eggs. Beat very well and for a long time.
  9. In a saucepan on medium heat, add the oil and the onion.
  10. Cook for a min and add the shrimp and garlic
  11. Then add in the tomato, cube and the egg. Mix everything very well.
  12. When the bottom (of the omelette) is starting to set, push the eggs around with a spatula. Keep pushing all the eggs while cooking, until all the eggs and shrimps are cooked.
  13. Simple, fast, easy, yummy!

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Alloco and Tomato stew

 

Alloco and Tomato stew

For alloco

  • 3 ripe plantains
  • A little salt
  • Oil for frying

For the tomato stew:

  • 3 peppers
  • ½ of an onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 teaspoon of concentrated tomato
  • 2 to matoes
  • 1 tablespoon oil
  • ½ cubic broth (Maggi, optional)
  • Salt and pepper
  • ½ cup of water
  1. Peel and cut the plantains in cubes.
  2. Then salt the bananas.
  3. Heat the oil in a large skillet and fry the plantain until each side is golden brown.
  4. Remove and place them in a paper towel to absorb the excess oil.

The tomato stew:

  1. Heat the oil just a little and add the sliced the onion.
  2. Add the concentrated tomato
  3. Add the tomato puree and garlic
  4. Add the cube, chicken and a pinch of baking soda
  5. Cook for 10 minutes over low heat.
  6. Now serve your fried bananas with the tomato stew.
  7. Enjoy your meal!