Ivory Coast Alloco Chicken
Côte d'Ivoire's favourite street food combination — alloco (deep-fried ripe plantain) served with grilled spiced chicken, fried eggs and a fiery chilli sauce (sauce gombo or piment). A staple of Abidjan's street stalls, eaten at all hours.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken in garlic-ginger paste, Maggi, curry powder and oil for 30 minutes. Grill or pan-fry over high heat until charred and cooked through.
About 5 min
Piment sauce: blend scotch bonnet, onion and tomato. Fry in oil for 10 minutes until sauce thickens and darkens. Season with salt.
About 14 min
Alloco: heat oil to 180°C. Fry plantain slices 2–3 minutes per side until deep golden and caramelised. Sprinkle with salt.
About 14 min
Fry eggs sunny side up.
About 14 min
Plate: alloco, chicken, fried egg, piment sauce. This combination is the classic Abidjan street food experience.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 34 g
- Carbs
- 48 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 18 g
- Sodium
- 640 mg
Contains: eggs
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Recipe by Boon Tools.