Fried Plantains with Fish

Image courtesy of Bob-Jugger Dadié.

When it comes to memories of his childhood, Bob-Jugger Dadié is quick to recall les alloco avec du poisson braisé (“fried plantain with braised fish”). This West African cuisine, particularly common in the Ivory Coast region, is “one of my favorite dishes because it's one that my mother often makes at Christmas time,” says the Paris-based photographer. Today, Dadié looks forward to the meal’s annual holiday appearance, served with rice.

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Ingredients

• 3-5 ripe allocos (“plantains”)
• Flour
• 1 cod, red snapper, or sea bream
• 1 sachet of attiéké (“cassava couscous”)
• Frying oil
• 1 onion
• Rice

Instruction

1. Cut plantains into slices and fry in boiling oil.
2. Cook until golden brown—the allocos must be immersed in the oil so they don’t stick to the pot.
3. Coat the fish in flour and add your own spice mixture. Thoroughly rub it into the fish.
4. Heat oil once more until it is very hot.
5. Place the fish in boiling oil and fry until it is golden brown.
6. Cut onion into small slices and place slices around the fish.
7. Mix attiéké sachet with equal parts water. Let the mixture sit for a couple minutes until water is fully absorbed. Heat in a microwave until warm.
8. Serve dish with rice.