Boli
The Quirky Foodster Team
Ingredients
- Ripe plantains, unpeeled — 4
- Roasted peanuts, ground — 70 g (2.5 oz)
- Scotch bonnet pepper, chopped — 1
- Oil — 1 tbsp
- Salt — to taste
Method
- Grill the whole, unpeeled plantains over hot charcoal (or a hot grill pan), turning occasionally, for
- 20–25 minutes until the skin is charred and the flesh inside is soft.
- Meanwhile, combine the ground peanuts, chopped scotch bonnet, oil and salt to make a simple spicy sauce, adding a little water to loosen if needed.
- Peel the roasted plantain and serve alongside the peanut sauce.
Introduction: Whole ripe plantain, roasted over open flame until charred and smoky, served with a spicy ground peanut sauce, a favourite Nigerian street food.
Cultural Background: Boli is a beloved roadside snack across Nigeria, the plantain roasted whole over hot coals until its skin chars and the flesh softens and caramelises, traditionally served with a fiery groundnut sauce.
Tips: Turn the plantains occasionally on the grill for even charring on all sides. Choose plantains that are ripe but still firm enough to hold their shape while grilling.
Variations: Serve alongside roasted fish or groundnuts for a more substantial street food combo. Adjust the scotch bonnet quantity for a milder or spicier sauce.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat briefly on a grill or in an oven at 180°C (350°F) for a few minutes.
FAQs:
Q: Can boli be made in an oven?
A: Yes, roast the whole plantains at 200°C (400°F) for about 25–30 minutes, turning once, though the smoky flavour will differ from charcoal grilling.
Q: What is boli typically served with?
A: A spicy ground peanut sauce, or sometimes roasted fish or groundnuts.
- Ripe plantains, unpeeled — 4
- Roasted peanuts, ground — 70 g (2.5 oz)
- Scotch bonnet pepper, chopped — 1
- Oil — 1 tbsp
- Salt — to taste
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