Boli (Nigerian Roasted Plantain)
A classic Nigerian street food snack made from ripe plantains roasted to perfection until soft and caramelized. This simple dish is served with a savory and spicy pepper sauce, creating a wonderful balance of sweet and hot flavors.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 353 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
plantain
- 4 pcsplantain, ripe but still firm
- 0.25 tspsalt, for sprinkling
pepper sauce
- 2 tbsppalm oil
- 0.5 pcsyellow onion, finely chopped
- 1 pcsred bell pepper, finely chopped
- 1 pcsscotch bonnet pepper, finely chopped(optional)
- 0.5 tspsalt
- 1 pcsvegetable stock cube, crumbled(optional)
Equipment
small_saucepan · baking_sheet · cutting_board · knife · oven
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
About 2 min
- 2
Wash the plantains. With a sharp knife, make a single shallow slit lengthwise down the skin of each plantain.
About 4 min
Cook’s note: This slit helps the plantain cook evenly and makes it easier to peel after roasting.
- 3
Arrange the plantains on the baking sheet and sprinkle them all over with salt.
About 1 min
- 4
Roast for 20-25 minutes, flipping them over halfway through, until the skins are dark and the flesh is very tender.
About 25 min
Cook’s note: The plantain is ready when you can easily pierce the flesh with a fork.
- 5
While the plantains are roasting, heat the palm oil in a small saucepan over medium heat.
About 2 min
Cook’s note: Palm oil has a distinct flavor; you can substitute with vegetable oil if you prefer a more neutral taste.
- 6
Add the finely chopped onion and sauté for about 3 minutes until it softens.
About 3 min
- 7
Stir in the chopped red bell pepper and the scotch bonnet pepper, if using. Cook for 8-10 minutes, stirring occasionally, until the peppers are very soft.
About 10 min
Cook’s note: If the sauce seems too dry, you can add a tablespoon of water to help it break down.
- 8
Add the salt and the crumbled vegetable stock cube, if using. Stir well and cook for one final minute.
About 1 min
Cook’s note: If you have dietary restrictions, check the label on your stock cube as some contain allergens like celery or soy.
- 9
Once the plantains are cooked, remove them from the oven. To serve, peel back the skin from the slit and serve hot with the pepper sauce.
About 2 min
Cook’s note: Boli is traditionally eaten with roasted peanuts or grilled fish as well.
Per serving
Nutrition
- Calories
- 352.5kcal
- Protein
- 3.5g
- Carbs
- 76.2g
- Fat
- 7.8g
- Fibre
- 6.2g
- Sugar
- 36.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover plantains and sauce separately in airtight containers in the refrigerator.
Reheat the plantains in a 180°C (350°F) oven or an air fryer for 5-7 minutes until warm.
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