Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. 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 steak and attiéké.
Attiéké Steak Alloco
For the Steak
- 3 kg bone-in ribeye steaks
- Kosher salt
- 1 tbsp garlic
- ¼ tsp onion powder
- ½ tsp paprika
- freshly ground black pepper
For the Attieke
- 1 ball of attieke
- ½ cup water
For the Alloco
- ripe plantains
Preparing the Steak
- Preheat oven to 400° F
- Season steaks with seasoning and let it rest for about 40 minute.
- Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135°F, about 1 hour.
Preparing the Attieke
- Place Attiéké in a microwave-safe dish.
- Add ½ cup of water and salt to Attiéké.
- Allow the semolina to absorb all the water.
- Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)
Preparing the Alloco
- Peel and cut the plantain diagonally or round, into 1/4-inch-thick slices
- Add salt to the plantain
- Add oil into a nonstick skillet and place it on medium heat.
- When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1½ minutes on one side, flip and cook for 1 minute on the other side.
- Remove plantains from pan and drain on paper towels.
- Continue frying in batches until all the plantains are fried.
- Simple, fast, easy, yummy!