Boli and fish
Boli and fish, from above
Non vegPort Harcourt

Boli and fish

Charcoal roasted plantain and grilled fish with palm oil pepper sauce and groundnuts. Street perfection.

50 minTime
40 gProtein each
hotSpice
The Port Harcourt pairing2 chapters · 1 min read

Make it your way

Grandma's wayCharcoal roasted plantain, grilled fish, pepper sauce, groundnuts.
The original
669kcalsame
40 gproteinsame
7 gfibresame
50minutessame

Classic boli and fish.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ripe plantain (ripe nendran banana)4 large, just ripe (yellow, a little green)
Fish2 whole mackerel or croaker, cleaned and scored
Red palm oil3 tbsp
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)2, chopped
Onion1, chopped
Stock cube (bouillon cube)½ cube
Saltto taste
Peanutsroasted groundnuts, to serve

Method

4 steps
  1. 1Peel the plantains and roast over charcoal or on a grill pan, turning, until charred in spots and soft inside.
  2. 2Season the fish with salt and stock cube and grill until the skin blisters and the flesh flakes.
  3. 3Warm the palm oil, add onion, pepper and salt and cook 3 minutes.
  4. 4Split the boli, spoon over the sauce and serve with fish and groundnuts.
Serve it like this

Lay the split plantain on a tray with the fish alongside, pepper sauce spooned over and a handful of groundnuts on the side.

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Make it a meal

What goes with Boli and fish: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Pounded yam50 min
On the side Dodo15 min
A little snack Suya40 min
To drink Zobo40 min
Something sweet Mango kulfi60 min
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