I've been meaning to post this recipe for ages, and it must have gotten lost in my huge to-do list at some point. It only came back to me after our holiday in Geneva.
And that's how it happened. During our summer vacation in Geneva, my husband and I discovered that there are numerous restaurants from all over the world. No wonder, Geneva is a very international city, being home to, among other things, the headquarters of the United Nations. This easily explains the many different languages, cultures, and cuisines found there.
Every time I saw a restaurant while out and about, I thought it would be nice if we could find a Cameroonian restaurant in Geneva. Eventually, my husband pulled out his iPhone and started googling. And lo and behold, two West African restaurants appeared, both not too far from our hotel. Unfortunately, one was closed on Sundays, but the other, called La Couronne D'or, was open and about a 20-minute bus ride from our hotel. It's right next to the Seujet . Of course, I immediately called and reserved a table for the two of us. Then I browsed the restaurant's extensive menu online. What should I order? Braised fish , choukouya , or perhaps thiepboudienne ? Side dishes for each dish included options like attiéké , chikwangue, and alloco. And what kind of drink should I order? Bissap or ginger ? We were really looking forward to it as we set off.
Once we arrived, we spent a long time deciding what to order. My husband chose Choukouya with Alloco as a side dish, and I opted for Thiepboudienne Royal, which was with beef, chicken, and shrimp.
Here's what you'll need:
Very yellow/overripe plantains
frying oil
Salt
Here's how to prepare it:
Peel the plantains and cut them into cubes, sprinkle with a little salt (optional).
When I saw "Alloco" on the menu, I asked my husband what it was. While explaining, it finally occurred to me that I hadn't yet posted anything about Alloco. So I decided to remedy that as soon as possible.
Alloco is a very popular side dish from Côte d'Ivoire. It's essentially yellow plantains, diced and deep-fried. Before I got into food blogging, I hardly knew this dish. I always prepared my plantain fries the same way until I discovered alloco. Since then, I often vary the recipe.
Deep fry in hot oil for about 15 minutes, stirring constantly, until golden brown. Then remove from the oil and drain on a paper towel.
Serve hot, either with grilled fish or meat, or simply enjoy on its own.
Bon appetite!
Et voilà! Bon appétit!
