Ivory Coast dish aloco as the main ingredient. Fried plantains are covered in an onion-tomato sauce, often with a grilled fish between the plantains and sauce. Boli or bole is the term used for roasted plantain in Nigeria. The plantain is usually grilled and served with roasted fish, ground peanuts and a hot palm oil sauce. It is a dish native to the Yoruba people of Western Nigeria. It is popular among the working class as an inexpensive midday meal. Plantain is popular in West Africa, especially Cameroon, Bénin, Ghana and Nigeria; when ripe plantain is fried, it is generally called dodo ("dough-dough"). The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color. The diagonal slice maximizes the surface area, allowing the plantain to cook evenly. Fried plantain can be eaten as such, or served with stew or sauce. In Ikire, a town in Osun State in southwestern Nigeria, there is a special way of preparing fried plantain known as Dodo Ikire. This variation of Dodo (Fried Plantain) is made from overripe plantain, chopped into small pieces, sprinkled with chili pepper and then fried in boiling point palm oil until the pieces turn blackish. The fried plantains are then stuffed carefully into a plastic funnel and then pressed using a wooden pestle to compress and acquire a conical shape when removed. In Ghana, the dish is called kelewele and can be found as a snack sold by street vendors. Though sweeter and spicier variations exist, kelewele is often flavored with nutmeg, chili powder, ginger and salt. In the Western hemisphere, tostones (also known as banann peze in Haiti, tachinos or chatinos in Cuba, platanos verdes fritos or fritos verdes in the Dominican Republic and patacones in Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela) are twice-fried plantain fritters, often served as a side dish, appetizer or snack. Plantains are sliced in long pieces and fried in oil. The segments are then removed and individually smashed down to about half their original height. Finally, the pieces are fried again and then seasoned, often with salt. In some countries, such as Cuba, Puerto Rico and the Dominican Republic, the tostones are dipped in creole sauce from chicken, pork, beef, or shrimp before eating. In Haiti, bannann peze is commonly served with pikliz, a slaw-like condiment made with cabbage, onions, carrots