Ingredients with Measurements:
- 4 ripe plantains
- 2 cups of vegetable oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 2 large tomatoes, diced
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1 cup of grated cheddar cheese
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Large frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Peel the plantains and cut them into 1-inch thick slices.
3. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the plantains until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In the same frying pan, sauté the onions and garlic until softened, about 5 minutes.
5. Add the diced tomatoes, thyme, smoked paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
6. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens.
7. Add the grated cheddar cheese to the saucepan and stir until melted and smooth.
8. Arrange the fried plantains in the bottom of the pie dish, overlapping slightly.
9. Pour the tomato mixture over the plantains.
10. Pour the cheese sauce over the tomato mixture.
11. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
12. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 21g
Carbohydrates per serving: 27g
Protein per serving: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
Variations:
- Add cooked ground beef or chicken to the tomato mixture for a meaty version.
- Use sweet potatoes instead of plantains for a different flavor.
- Add sliced bell peppers or jalapeños for extra spice.
Tips and tricks:
- Make sure the plantains are ripe but not too soft, or they will fall apart during frying.
- Use a mandoline slicer to ensure even slices of plantain.
- You can make the tomato mixture and cheese sauce ahead of time and assemble the pie just before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
This dish pairs well with a crisp white wine or a cold beer.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or a mixed green salad.
Troubleshooting advice:
If the cheese sauce is too thick, add a little more milk to thin it out.
Food safety advice:
Make sure the plantains are fully cooked before serving.
Food history:
Alloco is a popular street food in West Africa, made from fried plantains. This recipe combines alloco with a savory tomato and cheese filling to create a unique and flavorful pie.
Flavor profiles:
Sweet and savory, with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot, straight out of the oven.
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Region: West African