Aloco

Shopping list

• 3 piece ripe plantains — yellow with some black spots

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• 300 ml vegetable oil — for frying

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• 1 piece onion — finely chopped

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• 3 piece tomatoes — deseeded and diced

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• 1 piece fresh chilli — finely chopped, seeds removed if desired

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• 2 clove garlic — crushed

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• 0.25 tsp ground ginger

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• 0.75 tsp salt — or to taste

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• 0.25 tsp black pepper

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Step by step

1. 1

   Peel the plantains and slice them diagonally into 1 cm rounds.

2. 2

   Heat the vegetable oil in a large, deep frying pan over medium-high heat until it reaches about 170 °C (a cube of bread should sizzle in 30 seconds).

3. 3

   Fry the plantain slices in batches for 3– 4 minutes per side until deep golden and slightly caramelised at the edges. Drain on kitchen paper.

4. 4

   In a separate frying pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook for 4 minutes until softened.

5. 5

   Add the garlic and fresh chilli, and cook for 1 minute until fragrant.

6. 6

   Stir in the diced tomatoes, ground ginger, salt and black pepper. Cook for 5– 6 minutes, stirring regularly, until the tomatoes break down into a thick, jammy sauce.

7. 7

   Taste the sauce and adjust the seasoning as needed.

8. 8

   Serve the fried plantain hot, with the spicy tomato-onion sauce spooned over or on the side for dipping.