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Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce – Spicy Favorite of West African Cooking
In small roadside restaurants in West Africa’s Ivory Coast, a dish called allocate it is very popular. Plantains are fried in a hot pan with red palm oil and seasoned with onions, tomatoes and hot chilies. It is usually served with grilled fish afterwards.
Try to find red palm oil (either at a grocery store or international market, or online) for this fried plantain recipe. Red palm oil is what makes West African food taste West African. But if this is not possible, you can use peanut oil. It won’t have the authentic flavor or color, but it will still be very tasty.
The plantains needed for this recipe must be ripe, with their skin almost black. You can buy unripe plantains and leave them out. They will be black for about a week, so plan ahead when making this dish.
Ingredients:
1 cup red palm oil (or 1 cup peanut oil mixed with red paprika)
3 ripe plantains, peeled and sliced 1/2 inch thick
Salt to taste
2 large ripe tomatoes (about 1 pound), peeled, seeded and chopped
1 medium onion, chopped
3 fresh cherry red chilies, or 2 habanero chilies, finely chopped
1 tablespoon of white vinegar
Instructions:
In a large skillet, heat the red palm oil over medium-high heat until almost smoking. Salt the plantain slices and fry in 2 or 3 batches (do not overcrowd the pan) until golden brown on both sides (about 4 to 5 minutes total per batch). Remove from oil and place on paper towels to drain.
Add the tomatoes, onion and chillies to the pan with the oil you used to cook the plantains and bring to a simmer. Reduce heat to low and simmer until sauce is thick and thick, or about 50 minutes, stirring frequently. Stir in the vinegar.
Arrange the fried plantains on a serving plate and pour the sauce over them. Serve immediately. This plantain recipe makes 4 to 6 servings.
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