Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

In small roadside restaurants in the Ivory Coast of West Africa, a dish called aloco is very popular. Plantains are fried in a hot pan of red palm oil and seasoned with onions, tomatoes, and hot chiles. It is usually then served with grilled fish.

Try to find red palm oil (either in an international grocery or market, or online) for this fried plantains recipe. Red palm oil is what makes West Africa food taste West African. But if that is not possible, you can use peanut oil. It will not have the authentic flavor or color, but will still be very tasty.

Pan Fried Chicken

The plantains needed for this recipe must be ripe, with their skins being nearly black in color. You can buy unripe plantains and leave them out. They will be black in about a week, so plan ahead when cooking this dish.

Ingredients:

1 cup red palm oil (or 1 cup peanut oil mixed with red paprika)

3 ripe plantains, peeled and sliced 1/2-inch thick

Salt to taste

2 large ripe tomatoes (about 1 pound), peeled, seeded, and chopped

1 medium onion, chopped

3 fresh red cherry chiles, or 2 habanero chiles, chopped fine

1 tablespoon white vinegar

Directions:

In a large skillet, heat the red palm oil over medium-high heat until almost smoking. Salt the plantain slices and fry in 2 or 3 batches (do not overcrowd the pan) until a golden brown color on both sides (about 4 to 5 minutes total per batch). Remove from the oil and place on paper towels for draining.

Add the tomatoes, onion, and chile peppers to the skillet with the oil you used to cook the plantains, and bring to a gentle boil. Reduce the heat to low and simmer until the sauce is thick and chunky, or about 50 minutes, stirring frequently. Stir in the vinegar.

Arrange the fried plantains on a serving platter and pour the sauce over them. Serve immediately. This plantains recipe makes 4 to 6 servings.

Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate... Guaranteed.

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West African Food - All about healthy eating!

Unlike many other large parts of Africa, West Africa can boast of healthier eating habits. Nigeria and other parts of the coast of West Africa are generally the peppers in a food rather than holding the cuisine of other Africans. Many coastal regions in different species of fish are prepared. Often, the fish with ginger, tomato and cayenne marinated then fried in peanut oil.

Thanks to the influence of styles of French cuisine in Senegal, the cooks often use lime juice,chopped vegetables, including green onions, garlic, pickles and additions to meals. You may also notice that the peanut oil, palm oil, coconut oil and oils are very often the ingredients of each dish. The Black Eyed Pea is a staple food in West Africa. Okra, also known in South America from Africa. It is often used in many dishes to thicken soups and stews. As for fruits and coconuts bananas are of particular importance.

In every city, we find thatMany wild fruits and greens that are used in all other cooking methods. Yam festivals are common, often accompanied by an egg. West African cuisine in the production of dry especially when the potatoes and fried in peanut oil. Along with the banana and the banana, which is really the shape of the banana starch vegetables, these are the main elements of the diet.

Basic cooking techniques of West Africa often combine fish and meat. In fact,very popular and very aromatic stew is made from water with the addition of oatmeal and fish oil and dry heat combined with chicken, potatoes, onions, chili and oil. Most of West Africa you are not flesh and hard, therefore, we need to beef and sheep, is not common in West Africa. Indeed, it is mainly used as a spice, as it is very difficult. Thus, countries in West Africa food tend to be a bit 'better on other cuisines of Africa, as he boasts chicken and fish-basedMeat.

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West African Cuisine - Yams

Sweet potatoes are common staples in West Africa, Asia, Latin America and Oceania. Although North Americans, sweet potatoes, potatoes, seen as the subject is that this version is a tube of rice that grows underground and is used for different types of dishes. They are usually brown in color, has a tough outer skin (but milder when cooked) and are available in different shapes and sizes. The recipes that follow show the various uses of sweet potatoes and dishes that are enjoyed by the whole family.

Warning:Manipulation of sweet potatoes, in particular, within starches should be done carefully. When it comes into contact with the skin (except on the palms or fingers), it must itch.

Yam porridge Basic

Ingredients: Yam I mean, salt.

Preparation: Cut yam and cut into slices and remove the skin. Dip slices of sweet potatoes in water to wash, but) in order to avoid fast (fade. Put the slices of Yam washed in a pot and fill with water, add just above the YamsSalt and bring to boil. Sweet potatoes are ready when they are soft. To test another fork through it and if it comes through clean, ready to eat. Drain excess liquid and can be served hot with stew or soup. [Serves 2-4]

Fries:

Ingredients: Yam I mean, oil, salt

Preparation: the sweet potato into thin slices and remove the skin. Dip slices of sweet potatoes in water to wash, but) in order to avoid fast (fade. Yams Put in a roastingBowl and sprinkle with salt to taste (you can also add other ingredients to make) is more flavor. Fill a pan with oil until it warms up and is careful to separate segments of the sweet potato-filled bowl. Develop a medium heat and fry on both sides for five minutes or until golden brown. Garnish with hot stew or fried eggs and tomatoes. [Serves 2-4]

Pounded yam

Ingredients: Yam I mean;Sale

Preparation: Cut yam and cut into slices and remove the skin. Dip slices of sweet potatoes in water to wash, but) in order to avoid fast (fade. Put the slices of Yam washed in a pot and fill with water only to the quantity of potatoes, yams salt and bring to boil. Are ready when they are soft. To try another fork through it and if it comes through clean, ready to eat. excess liquid can drain and clean a mortar. with a pestle, she begins to beat so hard and Yamas possible before it) to a smooth and dense clusters (similar to pasta. Serve hot with a vegetable soup. [Serves 2-4]

Yam vegetable broth:

Ingredients: Yam Media chopped 2 bags of washed spinach (), I medium onion (chopped) 4 tomatoes (chopped) 2 small red bell pepper (chopped), fresh or dried fish, palm oil, ground shrimp, spices (curry powder , thyme, pepper), salt and spices to taste.

Preparation: Boil the sweet potatoes (after cutting andwash) in a saucepan. Add the fresh or dried fish, onions, tomatoes, peppers, ground crayfish, spices and seasonings and simmer until the sauce into a thick broth. Add the chopped spinach and mix well and in depth. Cook for another ten minutes or until potatoes are soft. Serve hot. [Serves 2-4]

5. Yam porridge:

[Recipe Same as above but without the spinach.]

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