Aloco is typical street-vendor food. Women heat up large vats of palm oil and fry sliced, ripe plantains for about 5 minutes. The resulting snack is a sweet/savory/chewy treat that one can eat by the freakin' handfull.
- red palm oil
- several ripe plantain bananas, peeled and cut into discs or cubes
- 1 onion, chopped
- 2 tomatoes, peeled (if desired), and chopped
- 1 chile pepper, cleaned and chopped
- Heat a cup or two of palm oil in a skillet.
- Sprinkle the raw plantains with salt.
- Fry the plantains until they are golden brown.
- Remove the plantains from the oil and drain on absorbent paper (paper towel).
- It may be best to fry the plantains in a few batches.
- In the same skillet and oil in which the plantains were fried, fry the onion, tomato, and chile pepper for a few minutes, stirring often.
- Add a few spoonfuls of water, reduce heat, and simmer for a several minutes until a thick, chunky sauce is obtained.
- Some cooks add a splash of vinegar.
- Place the plantains on a plate, cover them with a grilled fish (see below), and pour the onion-tomato mixture over them.
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