Boli is ripe plantain roasted over an open flame until the skin blackens and the inside turns soft and lightly caramelized, then served hot with a spicy pepper sauce and a handful of roasted groundnuts (peanuts). It's a favorite roadside snack across Nigeria, especially in the evening.
Ingredients
- 2-3 ripe (but still firm) plantains
- 2-3 fresh red chili peppers (scotch bonnet or similar)
- 1/2 small onion
- 1 tbsp vegetable oil
- Salt to taste
- 1/2 cup roasted groundnuts, for serving
How to Make Boli
Step 1: Choose the Plantain — Use ripe plantain that's still firm enough to hold its shape on the grill — very soft, black plantain will fall apart.
Step 2: Roast — Grill the unpeeled plantain directly over an open flame or under a broiler, turning occasionally, until the skin is charred and the plantain is soft inside, about 15-20 minutes. No grill? A hot, dry skillet or oven broiler works too.
Step 3: Make the Pepper Sauce — Blend the chili peppers and onion with a pinch of salt into a coarse sauce, then lightly fry in the oil for 3-4 minutes until fragrant.
Step 4: Peel and Serve — Peel the roasted plantain, slice if desired, and serve hot with the pepper sauce and roasted groundnuts on the side.
Tips for the Best Boli
- Turn the plantain regularly while roasting for even charring.
- No open flame available? A stovetop grill pan gets you close to the same smoky flavor.
- Adjust the pepper sauce heat by controlling how many seeds you include.
Boli is proof that some of the best street food is also the simplest — smoky roasted plantain, a sharp pepper sauce, and crunchy groundnuts is a combination that never gets old.