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mercoledì 21 maggio 2014

WORLD CUP IN THE KITCHEN (9) - VIDEO. Côte d'Ivoire has a banana with cockerel Aloko!

According to "The Point.fr"
ON THE OCCASION OF WORLD CUP SOCCER A chef prepares dishes for each person. TODAY, THE BANANA COQUELET IVORY COAST IN PARIS.

Le coquelet de À la banane ivoirienne à Paris.
The cockerel At the Ivorian banana Paris. © Anne-Sophie Jahn / The Point.fr
With Thibaut DANANCHER And Anne-Sophie JAHN 
Ivory Cost love to liven up its gastronomic specialties! This is the case with its famous Aloko sauce of tomatoes, peppers, onions and garlic. A symbol of the country's cocoa. At the head of the restaurant bananas from Côte d'Ivoire in the 11th arrondissement of Paris, often associated Aloko barbecue and fried plantain golden cockerel. A marriage between sweet and savory detected by the spicy sauce that brings out the subtlety of the tender meat of cock. 
At the Ivorian banana, 10, rue de la Forge Royale, Paris, 11. 01 43 70 49 90 

Recipe: Chanterelle Aloko (4)
  Market: 6 plantains, 1 liter of oil, 4 roosters, 2 tomatoes, 1 bell pepper, 2 onions, garlic, salt, pepper


The oven: remove the skin 6 bananas. Cut lengthwise and then into cubes. the salt



slightly. Put the oil in a large skillet heat. Fry the banana 20-25 minutes basking. Book. To make the hot sauce, finely chop 2 tomatoes, pepper, 2 onions and garlic. Cook everything in one or two tablespoons of olive oil for about 3 minutes over low heat, stirring occasionally. Cut each into two cockerel. Season with garlic, onion, salt and pepper. Cook on the barbecue or wing nuts in a saucepan.
  Dressage: place the ends of each wing nut dish halved and diced bananas. In the middle of your plate, place your hot sauce in a small bowl. 

WATCH recipe rooster Aloko: 

.me/cwc0v7c6