we chop it up in small (or large) chunks, deep fry it, douse it in habanero sauce (piment) or a spicy tomato sauce. it’s called “aloco.” lately, i’ve been craving it badly!
my new kick–coconut oil– gave me an excuse to fill the craving. i got a tip from emily to fry plantain in it and the end result is better than i could have expected. here’s a version of aloco that takes the west african flava one step further..
aloco a l’huile de coco
chop one small plantain into cubes. sprinkle with habanero powder *optional* and salt. heat two tablespoons of coconut oil in a pan, and when hot, pan fry the plantain on medium-high heat until well browned.
the coconut oil is just slightly sweet and smells out-of-this-world-delicious, while the habanero powder gives it just enough of a kick to motivate a cold beer– even on a fall evening like this one. just need a little mbala in the background to completely forget where i am..
*best served with the following red beans and white rice:
quick/easy red beans
one can red beans, drained and rinsed
1/4 onion, sliced
1 clove garlic, crushed
1 small can tomato sauce
1/2 tsp each of the following: bouillon, cumin, oregano, paprika, habanero/cayenne powder, garlic powder
sautee the onion and garlic in oil with those spices, add half of tomato sauce and let fry on high. add red beans, pour in the rest of the tomato sauce, add one third of the can of water, let it simmer on low for half and hour.