Aloco is a traditional recipe from Côte d'Ivoire, where I grew up. It's traditionally deep-fried, but we wanted a baked version... so we can justify eating piles of it! For a lunch or snack, you can make it with the spicy fish sauce.
several very ripe plantain bananas (mostly black, and don't be afraid of a few moldy spots)
one onion, chopped
three tomatoes, chopped
one chile pepper, cleaned and chopped, OR Scotch Bonnet hot sauce
1/2 tsp bouillon
3-4 canned sardines, bones 'n all
Cut the ends off the plantains. Make a cut down the length of the plantain and pull off the peel. (This is much easier than if you peeled it like a banana.) Cut the plantains in half lengthwise. Cut again into 1/4 spears.
Place plaintain slices on a large plate and sprinkle with 2 Tbsp water. Cover with another plate. Microwave on high for 10 minutes,adding water as needed so they don't fry out. When they are soft and bright yellow, place them in an oil baking dish. Brush lightly with oil.
Bake in preheated oven at 425° for 15 minutes, then broil until browned.
Don't worry about getting each one evenly browned. The best aloco (in my opinion) is a piece that's dark brown and caramelized on one side and soft and deep yellow on the other.
Heat 2 Tbsp oil in a frying pan. Cook the onions until soft and beginning to brown. Add tomatoes, bouillon, fish and hot pepper - lots of it! Cook on high, stirring often, until 1/3 of liquid evaporates. Serve alongside the aloco.