Dibi alloco: Senegalese grilled meat & golden alloco

Dibi alloco is one of the great classics of Senegalese street food: well-marinated grilled meat, melting yassa-style onions, and above all a golden, caramelized alloco (or aloko) on the side. With ANSEMO IQF Plantain Slices, the alloco is already ready to fry — no peeling, no slicing — so you can focus on the meat.

Ingredients

For the dibi (grilled meat)

• 800 g lamb or beef (shoulder, chops or flank)
• 2 onions
• 2 garlic cloves
• 1 tbsp mustard
• 1 tbsp oil
• 1 stock cube, pepper, chili to taste
• Juice of 1 lemon

For the alloco

• 1 bag of ANSEMO IQF Plantain Slices (1 kg)
• Frying oil

Method

1. Marinate the meat: mix crushed garlic, mustard, oil, lemon juice, crumbled stock cube and pepper. Coat the meat and let it rest for 20 minutes (longer if you can).
2. Grill the meat in a very hot pan, on a grill or barbecue, 3 to 5 minutes per side depending on thickness. Keep warm.
3. Soften the onions: sauté the sliced onions in a pan with a little oil until golden and confit.
4. Make the alloco: heat the frying oil to 175 °C, drop the slices in still frozen — straight into the oil — and fry 4 to 5 minutes until golden. Drain on paper towel and season lightly with salt.
5. Plate up: grilled meat, confit onions on top, hot alloco on the side.

Chef's tip

Serve dibi alloco with a fresh onion-chili sauce and a squeeze of lemon. The caramelized sweetness of the alloco balances the grilled, spiced meat perfectly — that's the spirit of Dakar dibi.