Entree: Nigeria – Lagos Street Food – Boli (Charred ripe plantain traditionally roasted and served with roasted peanuts and spicy pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 large ripe plantains, approx. 6–8 oz (170–225 g) each
- 1 tbsp (15 ml) vegetable oil, for brushing (optional)
- 1 cup (150 g) roasted peanuts (groundnuts), whole or coarsely chopped
- 2 medium tomatoes, 8 oz (225 g) total
- 2 Scotch bonnet or habanero peppers (adjust to heat), approx. 1.0–1.5 oz (30–45 g)
- 1 small onion, about 3 oz (85 g)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1/2 tsp (3 g) salt, plus more to taste
- 1 tsp (5 ml) lemon juice (optional)

Instructions

1. Preheat a grill or oven broiler to medium-high (about 425–450°F / 220–230°C). If using a charcoal grill, prepare for direct heat with hot coals.
2. Score each plantain lengthwise with a sharp knife (do not cut through), brush lightly with vegetable oil if using, and place directly on the hot grill rack or on a foil-lined baking sheet under the broiler.
3. Roast the plantains, turning every 5–7 minutes, until skins are blackened in spots and flesh is tender and caramelized, about 20–25 minutes total.
4. While plantains roast, char the tomatoes and peppers over the grill, under the broiler, or in a dry skillet until skins are blistered and soft, about 8–10 minutes. Let cool slightly.
5. Peel the charred skins from tomatoes and peppers if desired, then roughly chop and transfer to a blender or mortar. Add the small onion and blend or mash to a coarse sauce. Do not over-blend — the sauce should remain slightly chunky.
6. Heat 2 tbsp (30 ml) palm oil or vegetable oil in a small skillet over medium heat. Add the pepper-tomato-onion mixture and sauté 3–5 minutes until aromas bloom. Season with 1/2 tsp (3 g) salt and 1 tsp (5 ml) lemon juice if using. Adjust salt to taste.
7. Remove plantains from heat. Serve whole or split open, accompanied by roasted peanuts and a generous spoonful of the spicy pepper-tomato sauce. Eat hot, combining sweet roasted plantain with crunchy peanuts and sauce.