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Attiéké Steak Alloco

Attiéké Steak Alloco

3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick

Kosher salt

1 tablespoon garlic salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

Freshly ground black pepper

Preheat oven to 400°F.

Season steaks with seasoning and let it rest for about 40 minute.

Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.

 

1 ball of Attiéké

Salt 

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Ripe plantains

Salt 

Peeled and cut diagonally or round, into 1/4-inch-thick slices

Add salt to the plantain 

Add oil into a nonstick skillet and place it on medium heat.

When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Simple, fast, easy, yummy!

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Alloco & shrimp omelette

 

Alloco & shrimp omelette

  • Ripe plantains
  • 2 tablespoons oil (or more canola or vegetable oil for frying)
  • 20 shrimps (shelled)
  • 2 to matoes
  • 1 onions
  • Pepper
  • 7 eggs
  • 1/4 cup oil
  • 1 tablespoon garlic
  • Salt and pepper to taste
  • 1 cube
  1. Peeled and cut diagonally or round, into 1/4-inch-thick slices
  2. Add salt to the plantain
  3. Add oil into a nonstick skillet and place it on medium heat.
  4. When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
  5. Remove plantains from pan and drain on paper towels.
  6. Continue frying in batches until all the plantains are fried.
  7. Slice the tomato, onion and pepper
  8. Beat the eggs. Beat very well and for a long time.
  9. In a saucepan on medium heat, add the oil and the onion.
  10. Cook for a min and add the shrimp and garlic
  11. Then add in the tomato, cube and the egg. Mix everything very well.
  12. When the bottom (of the omelette) is starting to set, push the eggs around with a spatula. Keep pushing all the eggs while cooking, until all the eggs and shrimps are cooked.
  13. Simple, fast, easy, yummy!

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Alloco and Tomato stew

 

Alloco and Tomato stew

For alloco

  • 3 ripe plantains
  • A little salt
  • Oil for frying

For the tomato stew:

  • 3 peppers
  • ½ of an onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 teaspoon of concentrated tomato
  • 2 to matoes
  • 1 tablespoon oil
  • ½ cubic broth (Maggi, optional)
  • Salt and pepper
  • ½ cup of water
  1. Peel and cut the plantains in cubes.
  2. Then salt the bananas.
  3. Heat the oil in a large skillet and fry the plantain until each side is golden brown.
  4. Remove and place them in a paper towel to absorb the excess oil.

The tomato stew:

  1. Heat the oil just a little and add the sliced the onion.
  2. Add the concentrated tomato
  3. Add the tomato puree and garlic
  4. Add the cube, chicken and a pinch of baking soda
  5. Cook for 10 minutes over low heat.
  6. Now serve your fried bananas with the tomato stew.
  7. Enjoy your meal!

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Attiéké with fish and alloco

Attiéké

Attiéké is a cassava side dish from the Ivory Coast cuisine. The dish is prepared from fermented cassava pulp that has been grated or granulated with a texture similar to that of couscous. In Ghana Attiéké is known as Akyeke. Attiéké is used with fish, Alloco, chicken, Kedjenou … Variant of Attiéké The Abgodjama is Attiéké whose grains are different from others in their sizes. The grains are large in size and this Attiéké generally made to be eaten by the lagoon people themselves is made from a variety of superior quality cassava. It is more expensive than other varieties and is often difficult to obtain. Attiéké petit grain is for trade and has relatively smaller grains than Abgodjama. This is the standard of Attiéké, this variety is available on the markets in large quantities and at low cost The Garba is composed of Attiéké (cassava semolina) and fried pieces of tuna accompanied by chopped fresh peppers and, depending on the variant, tomato and onion, all raised by a seasoning cube.

  • 3 cup dry Attiéké
  • 2 tablespoons of oil
  • 2 teaspoons salt
  • ¼ onion
  • 1/3 cup water
  • 4 fishes
  • 1 onion (1/2 sliced)
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • Salt to taste
  • 3-4 large ripe plantains
  • 1 onion
  • 2 tablespoons oil
  • 4 to matoes
  • 4 pepper
  • 1 salt according to your taste
  • 1 tablespoon cube
  1. Pour the dry Attiéké into a container,



  2. Add the water, oil, chopped onion and stir gently.

  3. Cover and let rest 5 to 8 minutes.
  4. Cook with steam 4 to 5 minutes while stirring , so that the grains do not attach, or steam for 3 to 4 minutes .

  5. Attiéké, which is eaten warm, is ready to be served.

  6. Make 2 incisions on each side of the fish
  7. Cover the fish with that mixture (onion, ginger, cloves, whole all spice, garlic, cube, Salt to taste) and fry until golden



  8. Peel the plantain, and cut in cubes



  9. Fried the plantain until golden brown

  10. Cut the onion in half, mince very finely and set aside in a bowl

  11. Cut the tomatoes in half and slice very thinly

  12. On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

  13. Add tomatoes, cube taste and add salt if necessary.

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Ivorian Alloco recipe and braised chicken

Ivorian Alloco recipe and braised chicken

Alloco (Aloco or Alloko) are Ivorian fried plantains. Alloco is also consumed in Benin, Nigeria (Dodo), Democratic Republic of Congo (Makemba), Togo (Amanda) and Ghana (Kelewele). The Alloco is served with crushed chilli, braised chicken, braised fish and boiled eggs. In Ivorian capital, the Alloco is sold in the Allocodrome.
Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil. Some recipes include ginger, cayenne pepper, salt, onion, anise, clove or cinnamon. I used peanut oil but other uses palm oil. I served my alloco with braised chicken.

Some ripe plantains

A little salt

Oil for frying

Peel and cut the plantains into cubes.

Then salt the bananas.

Heat the oil in a large skillet and fry the plantain until each side is golden brown.

Remove and place them in a paper towel to absorb the excess oil.

6 chicken legs

1/3 cup cilantro

1/3 cup fresh oregano

1/3 cup onions

4 garlic cloves

2 red hot chili pepper (or substitute with 1/2 a teaspoon of red pepper flakes)

3/4 cup oil

2 Tbsp fresh lemon juice

1 tsp kosher salt (or to taste)

1/2 tsp black pepper (or to taste)

1 cube

Bend all the spices together all of the ingredients and set aside.

Place the chicken legs in a medium bowl, add the marinade. Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.

Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.

Grill chicken legs over direct heat, flipping frequently, about every 3 minutes until the chicken is cooked through and internal temperature has reached a minim of 165F.

Let the chicken rest for 3 minutes and serve with the alloco

 

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How to cook spare ribs in the oven?

This Barbecue spare ribs in the Oven are delicious, flavorful and tender, with the meat falling right off the bone. The ribs are seasoned with aromatic spices like garlic, paprika, pepper and sweetened with brown sugar, honey and ketchup. Furthermore, the acidity in the tomato and cider vinegar balances out the sweetness and give the spare ribs slightly tart flavor. You can also use your favorite spicy chili flakes or powder to add heat and quick.

The spare ribs are steamed to breakdown the meat, and oven baked (or grilled them). In this demo, I cut the ribs to fit my Insta Pot, but you can leave it whole and cook it in the large saucepan. After steaming the ribs, I bake them to get a crispy exterior and concentrate the flavor on the ribs. I use this technic when I have big family barbecue. I steam and refrigerate the ribs and I grilled them once my guests arrive. The spare ribs cook fast. My guests can enjoy this delicious Barbecue Ribs nonstop and I am able to mangle.

Ingredients

  • 3 lbs baby back ribs 
  • 2 tablespoon tomato paste
  • 1 tomato
  • 1/2 onion
  • 2 teaspoon ketchup
  • 1/3 cup apple cider vinegar
  • 5 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot sauce (optional)

How to make Barbecue spare ribs in the Oven?

Preheat oven to 375°F. 

Blend all the ingredients except for the ribs.

Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and lemon

In a saucepan, mix the rib and the blended ingredients. Cook for 40 mins.

Remove the ribs and save the tomato mixture.

Place ribs on a foil lined tray. Bake ribs for 30 minutes. 

Grill or broil over medium high heat 5-10 minutes

Serve warm with the tomato mixture Akpan, Ablo, Jollof rice, Alloco…

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Introduction to Ivoirian Cuisine

Introduction to Ivoirian Cuisine

Ivoirian cuisine is a cuisine which originated from Ivory Coast and influence West African and international cuisine a great deal. Ivory Coast is a country located in West Africa, which borders Guinea and Liberia to the west, Burkina Faso and Mali to the north, Ghana to the east, and Atlantic Ocean to the south. In my opinion the more popular Ivoirian cuisine dishes are Attieke (cassava semolina), Alloco, and Kedjenou.

The Attieke (Attiéké or Akyeke) is the national dish of Ivory Coast. Attieke is made of fermented grated cassava with the consistency of couscous. The Attieke is sold as Garba or with palm oil, Alloco, braised chicken, braised fish, snail stew… There is also a variety of Attieke called Agbodjama which has a bigger size that the average couscous. On the other hand, the small size superfine Attieke is called Ayité. In the capital of Ivory Coast, Abidjan, Fast food places sell the attieke as Garba which is basically Attieke served with chopped onion, habanero pepper and fried tuna.

    

 

Alloco (aloko or aloco) is seasoned fried ripe plantain served as street food in Allocodrome.  Alloco is also serve in Togo (Amanda), Benin and Nigeria (dodo), Ghana (Kelewele) or Congo (Makemba). The Alloco can be served with fried fish, egg, suya, braised fish or braised chicken. Furthermore the Alloco can be served with tomato stew or puree of red peppers. To obtain the Alloco the ripe plantain (soft to touch) is sliced and fried with either palm oil or peanut oil until browned. While Apkessi is boiled plantain (or yam) accompany of the same sides.

  

Kedjenou is a very simple spicy and popular stew that is slow-cooked in a sealed clay pot or pressure cooker (in modern cuisine) over fire. I love Kedjenou because it is a one pot recipe. The recipe consist of meat (chicken, guinea hen, goat) seasoned with garlic, ginger, pepper and vegetables (tomato, onion and habanero pepper) slowly cooked. The seal pot allows the meat to cook in its own juices, which tenderizes the meat and concentrates the flavors of the ingredients. A variety of Kedjenou is Biékosseu, is a fish stew cooked in banana leaves, that originated from Akyé (Attié) also adopted in Ghana. The stew can be accompanied with Foutou (Also called foufou and fufu), boiled yam or Attieke.

Aller-Retour is a fried though stuffed with fish or ground meat in the shape of mini corndogs that originated from Ivory Coast. Equally delicious is another varity of Aller-Retour, Jaune-jaune, that has a yellow color and is accompanied by vermicelli. The “Aller-retour” is the perfect aperitif. This fried dough is succulent and irresistible donuts stuffed with tuna. The tuna can be replaced with meat or any other fish they will remain very pleasant to taste. “Aller-retour” means Round Trip. The name comes from the fact that when you eat the “Aller-retour”, it’s so good that you always come back looking for more!

The Ivoirian Fast food restaurants also sell skewers similar to Suya in Nigeria or Tchintchinga in Togo. Another variation of the skewer are Choukouya (l’étouffé de mouton) is barbecue lamb, mutton or beef, seasoned, braised and served with a side of crushed dried pepper.

Bread-skewers also called “Pain-chien” is one of the most popular streets foods of Abidjan! Every neighborhood, every area of the city knows its favorite seller. The fresh and crisp bread spread with ketchup, mayonnaise garnish salad and onion. Additionally, the classic kebabs (Suya), skewers of kidneys and liver can be used as meat.

Crécré (or kléklé) is an Ivoirian snack made all-purpose flour, sugar, yeast, vanilla, and salt, shaped like “Klui Klui” fried in oil.

Dêguê (degué) is a dessert served in Ivory Coast that originated from native to Mali. It is also served throughout the rest of West Africa. The dêguê is made with millet (or millet), yogurt, milk and sugar. The dèguê resembles couscous. The millet has a particular flavor and texture.

Gaou (niébé or akara is also in West Africa) It is a cookie made from beans, onion and salt, and fried in oil. In Ivory Coast, the Gaou is a very common street food; it is served with chili powder or spicy tomato sauce. It also called Kosai (Nigeria) or Koose (Ghana).

Gbofloto (Gbofroto, Botokoin, Puff puff, Mikate, bofrot, BHB, kala or togbei) is a dough based snack that is sold as street food in West Africa similar to donut. The Gbofloto is made with flour, yeast, sugar, salt and fried in vegetable oil until golden. A variety includes eggs and butter is optional. After frying, puff puffs can be rolled in sugar.

Agba-klaklo (called Agbeli-klaklo in Togo and ewe Ghana) are crispy fried seasoned cassava and served with slices of coconuts.

Akassa (called makoume in Togo and benin and Banku in Ghana) is fufu made with fermented corn. Equally delicious is the cassava version, Placali. Placali is a fermented cassava paste of Ivorian origin usually tasted with seed sauce, okra or kpala.

Klaklo / Krakro is a banana puff puff.

Pili-pili (Pateé or pastel) are small empanadas stuffed with ground meat cooked with vegatables.

Peanut Stew (Mafé) is a soup made from peanuts. It is a staple of Ivorian cuisine. It is often eaten with fufu (pounded yam) fufu, banku or kenkey.

Sauce Claire is a simple Ivorian tomato and eggplant stew served with foutou.

Riz gras (Jollof rice) derived from Thieboudienne and is a meat and rice based dish in West Africa. Riz gras is prepared with significant amounts of meat and vegetables. Additional ingredients used include eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.

Leaves Stew

Okra stew

kplala (ou kwlala)

Boule boule-coco: beignets au coco râpé