Nigerian
Boli
Boli is Nigerian roasted plantain, cooked over charcoal until smoky, soft, and lightly charred. It is often eaten hot with spicy pepper sauce and crunchy roasted groundnuts.
Watch it madeIfy's kitchen · 16:06
Ingredients
- Ripe plantains, yellow with black patches2 medium
- Roasted groundnuts1/3 cup
- Red bell pepper1 medium
- Scotch bonnet pepper1
- Small red onion1/2, divided
- Palm oil2 tablespoons
- Ground crayfish1 teaspoon
- Seasoning cube1/2 cube
- Saltto taste
Method
- Light a charcoal grill or open brazier and let the coals burn down until glowing with a steady medium heat.
- Peel the plantains and place them directly on the clean grill bars over the charcoal.
- Roast the plantains for 20 to 25 minutes, turning every few minutes, until the outside is deeply browned in spots and the inside feels soft when pressed.
- Blend the red bell pepper, Scotch bonnet, and a small piece of the onion into a coarse pepper mixture.
- Thinly slice the remaining onion.
- Heat the palm oil in a small pan until glossy, then add the sliced onion and fry for 1 to 2 minutes until softened.
- Add the blended pepper mixture, ground crayfish, seasoning cube, and salt, then cook for 6 to 8 minutes until the sauce thickens and the raw pepper smell fades.
- Remove the boli from the grill and serve immediately with the hot pepper sauce and roasted groundnuts on the side.
Common questions
Can I substitute plantains if I can’t find ripe yellow ones with black patches?
Use very ripe plantains for the best boli texture and sweetness. If unavailable, ripe bananas are too soft and won’t grill well. Sweet potatoes can be grilled, but they’ll taste different and won’t give the same classic result.
How long should I roast the plantains, and how do I know they’re done?
Roast over medium charcoal heat for about 20 to 25 minutes, turning every few minutes. They’re ready when the skin is deeply browned or blackened in spots and the flesh feels soft when gently pressed.
What are the most common mistakes when making boli?
The biggest mistakes are using under-ripe plantains, grilling over flames instead of glowing coals, and not turning them often enough. Also avoid cooking the pepper sauce too briefly, or it may taste raw and sharp.
How should I store leftover boli and the pepper sauce?
Store roasted plantains and pepper sauce separately in airtight containers. Refrigerate within 2 hours. Eat within 2 to 3 days. Reheat the plantains in a hot oven or pan; warm the sauce gently before serving.
What’s the best way to serve boli for a snack or meal?
Serve it hot, straight from the grill, with the pepper sauce spooned over or on the side. Roasted groundnuts are the classic companion, and a cold drink helps balance the smoky heat and sweetness.