Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

In small roadside restaurants in the Ivory Coast ofand chopped
West Africa, a dish called aloco is very popular.1 medium onion, chopped
Plantains are fried in a hot pan of red palm oil and3 fresh red cherry chiles, or 2 habanero chiles,
seasoned with onions, tomatoes, and hot chiles. It ischopped fine
usually then served with grilled fish.1 tablespoon white vinegar
Try to find red palm oil (either in an internationalDirections:
grocery or market, or online) for this fried plantainsIn a large skillet, heat the red palm oil over medium-high
recipe. Red palm oil is what makes West Africa foodheat until almost smoking. Salt the plantain slices and
taste West African. But if that is not possible, you canfry in 2 or 3 batches (do not overcrowd the pan) until
use peanut oil. It will not have the authentic flavor ora golden brown color on both sides (about 4 to 5
color, but will still be very tasty.minutes total per batch). Remove from the oil and
The plantains needed for this recipe must be ripe, withplace on paper towels for draining.
their skins being nearly black in color. You can buyAdd the tomatoes, onion, and chile peppers to the
unripe plantains and leave them out. They will be blackskillet with the oil you used to cook the plantains, and
in about a week, so plan ahead when cooking this dish.bring to a gentle boil. Reduce the heat to low and
Ingredients:simmer until the sauce is thick and chunky, or about 50
1 cup red palm oil (or 1 cup peanut oil mixed with redminutes, stirring frequently. Stir in the vinegar.
paprika)Arrange the fried plantains on a serving platter and
3 ripe plantains, peeled and sliced 1/2-inch thickpour the sauce over them. Serve immediately. This
Salt to tasteplantains recipe makes 4 to 6 servings.
2 large ripe tomatoes (about 1 pound), peeled, seeded,