Welcome to the vibrant culinary world of Côte d'Ivoire, where rich flavors and cultural heritage come together to create an unforgettable dining experience. One of the most beloved dishes in Ivorian cuisine is Alloco, a mouthwatering street food snack enjoyed by locals and visitors alike. Alloco consists of ripe plantains fried to golden perfection, seasoned with a medley of spices, and served with a zesty chili pepper sauce for a tantalizing burst of flavor.

In this recipe, we'll take you on a culinary journey to Côte d'Ivoire, guiding you through the process of recreating this iconic dish in your own kitchen. From selecting the perfect plantains to mastering the art of frying, we'll provide you with all the tips and techniques you need to achieve authentic Alloco that will transport your taste buds straight to the bustling streets of Abidjan. So, let's embark on this flavorful adventure and discover the delights of Côte d'Ivoire's Alloco together!


  • 3 ripe plantains
  • Vegetable oil for frying
  • Salt to taste
  • 1 onion, thinly sliced
  • 2-3 hot chili peppers (such as habanero or scotch bonnet), finely chopped
  • 1 tablespoon vinegar (optional)
  • 1 tablespoon lemon juice (optional)


Prepare the Plantains:Peel the plantains and cut them into diagonal slices, about 1/2 inch thick.

Fry the Plantains:

1- Heat vegetable oil in a deep frying pan or pot over medium heat.

2- Once the oil is hot, carefully add the plantain slices in batches, making sure not to overcrowd the pan.

3- Fry the plantains until golden brown and crispy on both sides, about 3-4 minutes per side.

4- Remove the fried plantains from the oil and place them on a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot.

Prepare the Chili Pepper and Onion Topping:

1- In a separate pan, heat a tablespoon of vegetable oil over medium heat.

2- Add the sliced onions and chopped chili peppers to the pan.

3- Sauté the onions and chili peppers until the onions are translucent and the peppers are softened, about 3-4 minutes.

4- If desired, add vinegar and lemon juice to the pan for extra flavor. Stir well to combine.


1- Arrange the fried plantains on a serving platter.

2- Spoon the sautéed chili pepper and onion mixture over the plantains.

3- Serve hot as a delicious snack or side dish.


1- Dig into the irresistible combination of crispy fried plantains with spicy chili peppers and savory onions, savoring the unique flavors of Côte d'Ivoire's Alloco. Bon appétit!

Nutritional Values:

Here are the approximate nutritional values for the main ingredients used in the Côte d'Ivoire Alloco recipe:

Ripe Plantains (per medium-sized plantain):

  • Calories: 220
  • Carbohydrates: 57g
  • Fiber: 4g
  • Sugar: 31g
  • Protein: 1g
  • Fat: 0.5g


  • Rich source of complex carbohydrates, providing sustained energy.
  • High in dietary fiber, promoting digestive health and aiding in satiety.
  • Contains essential vitamins and minerals, such as potassium, vitamin C, and vitamin A, which support overall health and immune function.

Vegetable Oil (for frying):

1 tablespoon (14g) contains approximately:

  • Calories: 120
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 3.5g
  • No carbohydrates, protein, or fiber


  • Provides healthy fats, including monounsaturated and polyunsaturated fats, which are essential for cell growth and hormone production.
  • Contains vitamin E, an antioxidant that helps protect cells from damage caused by free radicals.
  • Can contribute to improved absorption of fat-soluble vitamins like vitamin A, D, E, and K.

Onion (per medium-sized onion, about 110g):

  • Calories: 44
  • Carbohydrates: 10g
  • Fiber: 1.5g
  • Sugar: 4.7g
  • Protein: 1.2g
  • Fat: 0.1g


  • Rich in antioxidants, particularly flavonoids and sulfur compounds, which may help reduce inflammation and lower the risk of chronic diseases.
  • Contains prebiotic fibers that support the growth of beneficial gut bacteria, promoting gut health and digestion.
  • Good source of vitamin C and other nutrients that support immune function and collagen production.

Hot Chili Peppers (per pepper, about 45g):

  • Calories: 18
  • Carbohydrates: 4.1g
  • Fiber: 1.5g
  • Sugar: 2.4g
  • Protein: 0.9g
  • Fat: 0.2g


  • Capsaicin, the compound responsible for the heat in chili peppers, has been shown to have anti-inflammatory and pain-relieving properties.
  • Contains vitamins A and C, which are important for immune function and skin health.
  • May boost metabolism and aid in weight management due to its thermogenic effects.

Please note that these values are approximate and can vary based on factors such as the size and specific variety of the ingredients used. Additionally, the nutritional values may change depending on the cooking method and any additional ingredients or seasonings added.


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