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Aloko avec Sauce Arachide et Poisson Frais
A beloved Ivorian classic featuring perfectly fried plantains (aloko) served with a rich, savory peanut sauce and fresh grilled fish.
ð§ ææ
- 4 medium Ripe plantains(peeled and sliced into 1/2-inch thick rounds)
- 500 g White fish fillets (e.g., tilapia, sea bass)(cut into portions)
- 200 g Peanut butter(unsweetened, smooth)
- 1 large Onions(finely chopped)
- 200 g Tomatoes(crushed or pureed)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- for frying Vegetable oil
- 300 ml Vegetable broth or water
- to taste Salt
- to taste Black pepper
- 2 tbsp Lemon juice(for fish marinade)
ðšâð³ äœãæ¹
- 1
Marinate the fish portions with salt, pepper, and lemon juice. Set aside.
- 2
For the peanut sauce: In a pot, heat 1 tbsp of vegetable oil over medium heat. Add half of the chopped onion and sauté until softened. Add garlic, ginger, and scotch bonnet pepper (if using) and cook for 1 minute until fragrant.
- 3
Stir in the crushed tomatoes and cook for 5 minutes. Add the peanut butter and whisk until combined. Gradually add the vegetable broth or water, stirring to create a smooth sauce. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, stirring occasionally.
- 4
While the sauce simmers, prepare the aloko. Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Fry the plantain slices in batches until golden brown and tender, about 3-4 minutes per side. Drain on paper towels and season with salt.
- 5
Grill or pan-sear the marinated fish until cooked through and flaky. This should take about 4-6 minutes per side, depending on thickness.
- 6
Taste the peanut sauce and adjust seasoning with salt and pepper. If it's too thick, add a little more broth or water.
- 7
Serve the fried plantains alongside the grilled fish, with a generous portion of the peanut sauce drizzled over everything or served on the side.
ð¡ ããã®ã³ã
- âUse ripe but firm plantains for the best aloko texture.
- âDon't overcrowd the pan when frying plantains to ensure they get crispy.
- âThe peanut sauce can be made ahead of time and reheated.
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- Add some chopped bell peppers to the peanut sauce for extra flavor and color.
- Serve with a side of attieke or white rice.
- For a vegetarian option, omit the fish and serve the aloko with just the peanut sauce and perhaps some boiled eggs.