You already know what time it is 😄 — we’re talking about fried plantains today!
This is one of those dishes that just hits different every single time. Whether you call them Alloco, Kelewele, Dodo, or just sweet fried plantains — one thing’s for sure: they’re addictive.
I’m sharing with you the Ivorian version I grew up with. It’s sweet, golden, crispy around the edges, and full of flavor. Honestly? Fried plantains are the GOAT of African street food.
If you’ve never made them before, don’t worry — I’ve got you. This step-by-step guide will show you how to fry plantains properly, what kind of plantain to use, and how to serve them like we do back home in Côte d’Ivoire 🇨🇮.
What Are Fried Plantains?
Fried plantains (aka Alloco in Ivory Coast) are simply ripe plantains sliced and fried until golden brown. They’re soft inside, crispy outside, and slightly caramelized. Depending on where you’re from, the shape, oil, and seasonings can vary — but the base is always the same: sweet ripe plantains fried to perfection.
Where Does Alloco Come From?
Fun fact: The word Alloco comes from Baoulé, a language spoken in Côte d’Ivoire. “Loko” means “ripe and sweet” — which is exactly how your plantains should be 😋
In Ivory Coast, Alloco is the ultimate 4 p.m. snack. People love it so much, there are even allocodromes (yes, places dedicated to selling alloco!) in Abidjan. There’s even an Alloco Festival!
Fried Plantains Across Africa
Plantain fries go by different names:
- In Ghana, they’re called Kelewele (and they’re spicier).
- In Benin, they’re called Dodo.
But the love for fried plantains is universal. If you’re from the African diaspora, you already know 🖤
What Kind of Plantains Should I Use?
To make the best fried plantains, you need to use very ripe plantains. Like, almost black skin ripe. The darker the peel, the sweeter the inside. That’s how you get that caramelized texture and rich flavor.
How to Make Fried Plantains (Step-by-Step)
The recipe is super easy:
- Peel and slice the plantains – I like cutting them into small chunks (Ivorian style), but you can also do round slices.
- Sprinkle a bit of salt – optional, but it balances the sweetness.
- Heat oil in a pan – palm oil for the authentic flavor, or vegetable oil if that’s what you have.
- Fry over medium heat – not too hot, or they’ll burn without cooking through.
- Flip when golden – let them cook evenly on both sides.
- Drain on paper towels – to remove excess oil.
Pro Tips for Perfect Fried Plantains
- ✅ Don’t fry in oil that’s too hot. If they darken too quickly, lower the heat.
- ✅ Don’t stir too much at the beginning. Let them set a bit first.
- ✅ Add half an onion to your oil — it adds a great aroma!
- ✅ Don’t overcrowd the pan — it makes them soggy.
- ✅ Use a slotted spoon to remove them and drain well.
Want the Traditional Ivorian Touch?
If you want to go all-in Ivorian style, fry them in red palm oil. That’s how the aunties and street food mamas do it back home. The flavor hits differently
How to Serve Fried Plantains
- 🍗 With grilled or fried chicken (Alloco Poulet)
- 🐟 With crispy fish and attieke (try my attieke + fish recipe)
- 🥚 With boiled eggs and hot sauce for a quick afternoon snack
Honestly? You can eat them on their own — they’re that good.
How to Reheat Fried Plantains
If you’ve got leftovers, pop them in the oven (350°F / 180°C) for a few minutes. Don’t re-fry them — trust me, they get too oily 😅
More Plantain Recipes Coming!
Stay tuned — I’ll be sharing my spicy Kelewele recipe soon for those who like it hot 🌶️. And if you’re new here, welcome! This blog is all about celebrating Afro-Caribbean recipes with flavor and soul 💛
FAQ – Fried Plantains
Are fried plantains healthy?
They’re naturally gluten-free and rich in fiber, vitamin A, and potassium. But since they’re fried, it’s best to enjoy them in moderation — or bake them for a lighter option.
How to cook plantains besides frying?
You can also boil, roast, or bake plantains. They’re super versatile depending on ripeness and what you’re making.
Can you reheat fried plantains?
Yes! Just pop them in the oven or air fryer to keep them crispy. Avoid microwaving — they’ll get mushy.
What’s the best oil to fry plantains?
Traditionally, red palm oil is used in West Africa. But vegetable oil or sunflower oil works too.
Why are my fried plantains soggy?
Either the oil wasn’t hot enough, or the pan was too crowded. Fry in small batches over medium heat for best results.
Fried Plantains (Alloco) – Sweet, Crispy, and So Addictive!
Ingredients
- 6 very ripe plantains
- Frying oil vegetable or red palm oil
- A pinch of salt
- ¼ onion optional
Instructions
- Peel and chop the plantains into small rounds or cubes.
- Sprinkle with salt and mix gently.
- Heat oil over medium-high heat.
- Add the onion to the oil to give it flavor.
- If the plantains turn dark too quickly once added, the oil is too hot — remove the pan from the heat for a minute.
- If there are no small bubbles, raise the heat slightly.
- Fry for 8 to 10 minutes, until the plantains are golden brown and crispy.
- The riper they are, the darker they’ll become.
- Remove them with a slotted spoon and place in a colander or on paper towel to drain the excess oil.
- Serve hot — on their own or with meat, fish
Notes
Don’t forget to remove the onion pieces once they start to brown. They should be golden, not burnt.