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Boli

Also known as Boli (Grilled Plantain — Port Harcourt Style)

Boli — also spelled Bole — is the quintessential street food of Port Harcourt and the Niger Delta. Unripe or semi-ripe plantains are roasted directly over an open charcoal or wood fire, turning slowly until the skin is charred and blackened on the outside while the flesh inside becomes soft, smoky and subtly sweet.

Boli, Nigerian cooking

Ingredients

  • 4 firm semi-ripe plantains (the skin should be yellow with minimal black — semi-ripe gives the best texture for grilling)
  • Charcoal or a gas grill for cooking FOR THE PEPPER SAUCE (ATA):
  • 3 big ripe tomatoes
  • 2 Tatashe (red bell peppers)
  • 3 Atarodo (hot chilli peppers)
  • 1 big onion, sliced
  • 2 cooking spoons of vegetable oil
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste TO SERVE:
  • 2 big fresh tilapia or catfish, cleaned and seasoned — for grilling alongside

Method

  1. 01

    Preparing the Plantains. Do NOT peel the plantains — they are grilled in their skins. Wash the outside of each plantain. If very large, you may score the skin once lengthwise to help heat penetrate — but this is optional.

  2. 02

    Grilling the Boli. Place the whole unpeeled plantains directly onto the hot charcoal grill or gas grill over medium-high heat. Cook for 8 to 10 minutes, turning every 2 to 3 minutes with tongs. The skin will char, blister and turn black in patches — this is correct and desirable. The plantain is ready when the skin is charred on all sides and the flesh inside feels soft when gently pressed with tongs. On a gas stove: place directly over the flame on the grill rack, turning regularly.

  3. 03

    Resting. Remove the grilled Boli from the heat and allow to rest for 2 minutes before serving.

  4. 04

    Making the Ata Pepper Sauce. Blend the tomatoes, Tatashe, Atarodo and half the onion until smooth. Heat oil in a pan over medium-high heat. Add remaining sliced onion and fry 2 minutes. Pour in the blended pepper. Fry vigorously for 15 to 20 minutes, stirring regularly, until deeply cooked and oil floats on top. Add ground crayfish, seasoning cubes and salt. Cook 5 more minutes.

  5. 05

    Serving the Boli. To eat: split the charred skin lengthwise and peel it back to reveal the smoky, fragrant flesh inside. Serve the peeled Boli with a generous ladle of hot Ata sauce poured over or alongside, and a piece of grilled or fried fish.

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