Ivorian Alloco Recipe and Braised Chicken

Alloco are Ivorian fried plantains, this dish is served with crushed chili and braised chicken. For the Ivorians, the name Aloco gets its name from the Baoulé – a large Akan ethnic group in the Eastern Ivory Coast – word for loko that signified when a plantian was ripe.

What Is Alloco?

Alloco (Aloco or Alloko) itself is very simply (and somewhat blandly) fried plantains. Plantains are a staple crop throughout much of Western Africa, but it would still be hard to imagine that a recipe of simply fried plantains would be as ubiquitous as it is.

What really rounds out the aloco experience, however, is what it is served with. Generally, alloco is served as an accompaniment to either a larger meal or another corresponding snack. Three of the more common foods you’d see side by side with aloco are a freshly grilled fish, braised Chicken and/or some boiled eggs. Then, on top of the aloco itself is a spicy and powerful sauce de piment to liven up the flavors of the plantains and more.

Coupled with a full meal, aloco is hugely popular not only throughout the Ivory Coast but also in neighboring countries as well. Benin and Nigeria both have a fried plantain dish called dodo, Ghana has kelewele, Togo has amadan, and Congo has makemba.

The Allocodrome

The aloco dish is so incredibly popular because it has its own namesake locale!

Located in the relatively upscale Cocody district of Abidjan, the Ivorian capital, the Allocodrome is an open air space space where locals go to enjoy some great Ivorian food, some great company and – most often – some good people watching.

The Allocodrome was birthed in the mid-80s around a site where street vendors (mostly women) were already selling aloco as a snack to passersby. Fast forward a few decades, and it has become a bustling and lively hub for pretty much any sort of social situation.

Of course, you can find alloco all over the place, but you’ll also be able to find other Ivorian foods like attieke or kedjenou in case you’re looking for something a little lighter as well.

Making The Best Alloco And Braised Chicken

As we mentioned earlier, the alloco recipe itself – if you wanted to strip it down to what it fundamentally is – is nothing more than plantains fried in oil. To make alloco right, though, you need to be sure you’ve gotten the right type of plantain.

How To Get The Right “Ripe Type” Of Plantain

Over the lifecycle of a plantain, it goes into four different stages of ripeness. First, the plantain goes into a green stage, where it’s not ripe yet and fairly hardened and starchy.

Next, the plantain starts to “semi-ripen” as it turns more yellow than green. Here, the plantain isn’t fully ripe yet, and it begins to take on a bit of a sweeter texture. Another pretty useful characteristic for identifying semi-ripe plantains are that they start to have black spots around the plantain’s peel, but they’re not everywhere.

After semi-ripeness, the plantain fully ripens and its taste sweetens to a point similar to a banana. The outer skin starts to transition from a goldenrod yellow to a darker brown, and you’ll find more and more blackened spots around the peel as well. These types of plantains are great for sweeter plantain dishes and for molding into different shapes and styles (i.e. plantain balls).

Finally, you’re at the very ripe stage. The skin is completely blackened, and you would presume that the plantain inside is no longer any good, but you’d actually be wrong! Here, the plantain is still good, and it’s become extra sweet and mushy. So long as you remove it from its withering skin in time, a very ripe plantain can be used to make delicious pudding desserts and anything else that might be a little softer in texture.

For alloco, we found that the best type of plantain was one that teetered in between the semi-ripe and the ripe stages. It’s generally better to veer a little more towards the semi-ripe stage so that you don’t accidentally make a fried plantain dessert, but it’s definitely a good sign to find a plantain with blackened spots and a yellowish skin to use for your alloco.


All in all, though, alloco is an absolute breeze to make and, when accompanied with a good braised chicken and another dish, makes for a winning midday meal combination. Enjoy!

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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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
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