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Loading...A beloved Côte d'Ivoire street food, aloko features ripe plantains pan-fried until golden, then tossed with sautéed onions, garlic, and chili for a sweet-savory side that pairs perfectly with grilled fish or attiéké. The natural sugars in ripe plantains caramelize in the oil, creating crisp edges with a tender, custardy center.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 12 gFat
- 4 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 26 gSugar
- 3 gProtein
- 310 mgSodium
- 680 mgPotassium
- 25 mgCalcium
- 1.2 mgIron
- 22 mgVitamin C
- 1100 mcgVitamin A
Ingredients
For the plantains
- 4 large ripe plantains (yellow with black spots), peeled
- 3 tablespoons palm oil
- 1/2 teaspoon fine sea salt
For the aromatic base
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1-2 Scotch bonnet peppers, seeded and finely chopped
- 1 small ripe tomato, diced (optional)
- 1/2 teaspoon ground black pepper
- 1 tablespoon water
Directions
- Slice the peeled plantains on a sharp diagonal into roughly 1/2-inch thick ovals; uniform thickness ensures even browning.
- Heat the palm oil in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering, about 2 minutes.
- Working in batches so the pan stays crowded-free, fry the plantain slices for 3-4 minutes per side until deeply golden and caramelized; transfer to a paper-towel-lined plate and sprinkle lightly with salt.
- Reduce the heat to medium and add the sliced onion to the remaining oil; sauté for 3-4 minutes until softened and lightly browned at the edges.
- Stir in the garlic, Scotch bonnet, and diced tomato (if using); cook for 2 minutes until fragrant and the tomato breaks down into a light sauce.
- Sprinkle in the black pepper and the tablespoon of water, then return all the fried plantains to the pan; gently toss to coat without breaking the slices, warming through for about 1 minute.
- Taste and adjust salt, then transfer to a serving platter and serve immediately while the edges are still crisp.
Cook’s Notes
- Choose plantains that are fully yellow with plenty of black freckles for natural sweetness; green plantains will stay starchy and bland.
- Palm oil gives the authentic Ivorian color and flavor, but a neutral vegetable oil can be substituted if needed.
- Fry in small batches to keep the oil temperature steady—overcrowding yields soggy, oil-logged slices.
- Serve alongside grilled tilapia, attiéké, or any spicy stew for an authentic West African plate.
- A squeeze of lime just before serving brightens the sweetness and balances the richness.
