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Bole with Fish

Also known as Bole with Fish (Port Harcourt Street Style)

Bole with Fish is the defining street food of Port Harcourt — grilled plantain with roasted fish and fiery pepper sauce. So deeply associated with Port Harcourt that Nigerians from other cities specifically seek out the Bole spots along the roadside when visiting.

Bole with Fish, Nigerian cooking

Ingredients

  • 4 medium semi-ripe plantains (yellow skin), unpeeled
  • 4 medium fresh tilapia or catfish, cleaned and seasoned
  • Charcoal grill FOR THE FISH SEASONING:
  • 1 teaspoon of curry powder
  • 1 teaspoon of ground Cameroon pepper
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste FOR THE PORT HARCOURT PEPPER OIL SAUCE:
  • 4 big Atarodo, blended
  • 2 Tatashe, blended
  • 3 cooking spoons of vegetable oil
  • 2 big handfuls of ground crayfish
  • Salt to taste

Method

  1. 01

    Preparing the Fish. Clean fish with lemon and salt. Make deep slashes. Rub seasoning paste all over. Marinate 20 minutes.

  2. 02

    Preparing the Plantains. Do NOT peel. Wash the outside of each plantain.

  3. 03

    Grilling Simultaneously. Place both plantains and fish directly on very hot charcoal. Grill plantains 8 to 10 minutes, turning every few minutes, until skin is blackened and flesh is soft. Grill fish 6 to 8 minutes per side until charred and cooked through.

  4. 04

    Making the Pepper Oil Sauce. Fry blended Atarodo and Tatashe in oil for 15 minutes until well-cooked. Add crayfish and seasoning.

  5. 05

    Serving. Peel back the charred plantain skin. Place grilled fish alongside. Pour hot pepper oil sauce generously over both. Eat immediately.

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