Ripe plantains sliced and deep-fried until caramelized and golden brown. Sweet, soft inside with crispy edges, aloko is the beloved street snack of Benin.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel plantains and slice diagonally into 1-cm thick pieces.
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2
Heat oil in a deep skillet to 350F.
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3
Fry plantain slices in batches until golden brown on both sides, about 3 minutes per side.
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4
Drain on paper towels and sprinkle lightly with salt.
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5
Serve hot.
Did You Know?
The ripeness of the plantain determines the dish: green plantains are boiled, yellow ones fried for aloko, and overripe black ones used for extra-sweet versions.
Chef's Notes
Equipment Tips
- deep skillet
- knife
- paper towels
Garnishing
chili flakes
Accompaniments
moyo sauce, grilled fish
The Story Behind Aloko
Fried plantain is one of the most ubiquitous street foods across West Africa, and in Benin it is an essential part of daily eating. Plantains arrived in West Africa from Southeast Asia via trade routes centuries ago and were quickly adopted as a staple crop. Aloko vendors are fixtures at every market, road junction, and neighborhood corner.
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