Alloco

Instructions

1. 1 Select ripe plantains that are yellow with black spots on the skin, which indicates they have developed enough sugar for caramelisation. Cut off both ends, score the skin lengthwise along the ridges, and peel it away carefully.
2. 2 Slice the peeled plantains on a diagonal into pieces about one centimetre thick. The diagonal cut creates more surface area for crisping and gives the finished alloco an attractive elongated shape on the plate.
3. 3 Heat enough oil in a large, deep skillet or pot to come up about three centimetres deep. Bring the oil to medium-high heat — around one hundred and seventy degrees — testing with a small piece of plantain that should sizzle immediately.
4. 4 Fry the plantain slices in batches without overcrowding, turning once, for three to four minutes per side until they are deep golden brown and caramelised on the outside but creamy and soft on the inside.
5. 5 Remove the fried plantains with a slotted spoon and drain briefly on a wire rack. While still hot, season lightly with salt. In the same oil, fry the onion rings for two to three minutes until softened and lightly golden.
6. 6 Prepare a quick chili-tomato sauce by combining the diced tomatoes, minced scotch bonnet pepper, a pinch of salt, and lime juice in a small bowl. Toss gently and let the flavours meld for a few minutes.
7. 7 Arrange the hot fried plantains on a serving plate, scatter the fried onion rings over the top, and serve immediately with the fresh chili-tomato sauce on the side for dipping or drizzling over the alloco.