Thick slices of ripe plantain deep-fried to golden perfection and served with a fiery chili-onion sauce, a beloved Burkinabe street snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel plantains and cut into thick diagonal slices.
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2
Heat oil to 175°C in a deep pan.
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3
Fry plantain slices in batches until deep golden on both sides, about 3-4 minutes per side.
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4
Drain on paper towels.
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5
Mix sliced onions, habanero, vinegar, and salt to make the accompaniment sauce.
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6
Serve hot plantains topped with the onion-chili mixture.
Did You Know?
Alloco vendors in Bobo-Dioulasso are so skilled they can tell plantain ripeness by touch alone — too green and it is starchy, too soft and it falls apart.
Chef's Notes
Equipment Tips
- deep frying pan
- knife
- slotted spoon
Garnishing
chili-onion sauce
Accompaniments
The Story Behind Alloco
Alloco is a street food staple across West Africa, with Burkina Faso's version featuring a distinctly spicy onion-chili accompaniment. It arrived with the spread of plantain cultivation and became deeply embedded in urban Burkinabe food culture.
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