Fry Plantain, Alloco or Amadan totor ( Fry ripe medium soft flesh plantain)
Banana Plantain is a staple produce in Africa. Both ripe and unripe plantain are edible. You can make plantain chips out of unripe or ripe but firm flesh plantain. Africans make fufu with boiled unripe plantain. Unripe plantain is boiled in Nigerian pepper soup and it is really good. Boiled ripe plantains is a great side dish also. There are different fry plantain recipes. Some of them are:
Kelewele (Ghanaian and Togolese specialty): ripe medium soft flesh plantain seasoned with multiple hot spices before frying).
Ahayoe (Togolese specialty): ripe medium soft flesh plantain finely chopped with onion and deep fried.
Alloco (Ivoirian naming, which become popular naming in all West Africa): Fry ripe medium soft flesh plantain seasoned with just salt before frying. Today’s recipe is for Alloco or “Amadan totor” in Ewe language.
To pick a best plantain for this recipe, look for the ones that have deep yellow to black skin with tender flesh, avoid hard flesh and mushy flesh.
This recipe should yield a sweet less starchy, shiny fry plantain.
There is not a special way to shape your plantain it is all about personal preference. I personally do not add salt to my plantain but my mom love adding salt and it is the way it is done as popular West African street food.
- Large, very ripe plantains
- Oil for deep frying
- Salt (optional)
Ingredients
Instructions
Check if the oil is hot enough by dropping a piece of plantain in the oil, if oil bubble highly, it means the oil is hot enough to start cooking. If not heat up the oil about a minute more.)
Gently drop or scoop a handful of the plantain in the hot oil.
Remove and transfer to a paper towel lined plate.
Serve hot/warm as is or with your favorite hot sauce.
