Alloco

Ingredients7

• ripe plantains4
• vegetable oil500 ml
• salt1 tsp
• onion1
• tomato1
• fresh chili pepper1
• garlic1 clove

Method

1. Peel the ripe plantains and slice them on a diagonal into pieces about 1 cm thick.
2. Heat the oil in a deep pan until hot, then fry the plantain slices in batches until golden and caramelized, about 3 to 4 minutes per side.
3. Drain the fried plantains on paper and sprinkle lightly with salt.
4. Finely chop the onion, tomato, chili, and garlic, then mix them with a pinch of salt to make a fresh chili relish.
5. Serve the hot alloco immediately with the chili relish on the side.