Alloco (Aloco or Alloko) are Ivorian fried plantains. Alloco is also consumed in Benin, Nigeria (Dodo), Democratic Republic of Congo (Makemba), Togo (Amanda) and Ghana (Kelewele). The Alloco is served with crushed chili and braised chicken.

Ivorian Alloco and braised chicken

Ivorian Alloco Recipe and Braised Chicken

Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Ivoirian


For the Alloco

  • Some ripe plantains
  • salt
  • Oil for frying

For the Chicken

  • 6 chicken legs
  • cup cilantro
  • cup fresh oregano
  • cup onion
  • 4 cloves garlic
  • 2 red hot chili pepper or substitute with ½ a teaspoon of red pepper flakes
  • ¾ cup oil
  • 2 tbsp lemon juice
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 bouillon cube


For the Alloco

  • Peel and cut the plantains into cubes.
  • Then salt the bananas.
  • Heat the oil in a large skillet and fry the plantain until each side is golden brown.
  • Remove and place them in a paper towel to absorb the excess oil.

For the Chicken

  • Bend all the spices together all of the ingredients and set aside.
  • Place the chicken legs in a medium bowl, add the marinade. Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.
  • Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.
  • Grill chicken legs over direct heat, flipping frequently, about every 3 minutes until the chicken is cooked through and internal temperature has reached a minim of 165F.
  • Let the chicken rest for 3 minutes and serve with the alloco


Keyword Alloco, Braised Chicken, Fried Plantain