African · Snack · Lunch · Breakfast
Boli (Nigerian Roasted Plantain with Groundnuts)
Bọ̀lì
Ripe plantains roasted until caramelised and smoky at the edges, served with crunchy roasted groundnuts and a quick fresh pepper-tomato relish. A naturally sweet, satisfying Nigerian street snack made at home with no frying.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 62% · Fat 30% · Protein 8%
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Ingredients
For 4 servings- 3 medium540 gjust-ripe plantains (yellow, few black spots), weight after peeling
- 1 tsp5 gvegetable oil
- 1/2 cup70 groasted peanuts (groundnuts), unsalted
- 1 medium120 gtomato
- 1/2 small40 gred onion
- 1/2 small5 gscotch bonnet pepper (optional)
- 1 tbsp15 glime juice
- 1/4 tspsalt
Steps
- 1
Heat a grill, grill pan or oven to high (about 220 °C / 425 °F).
- 2
Cut off both ends of each plantain and slit the skin lengthwise.
- 3
Peel the plantains and rub them very lightly with the oil.
- 4
Roast the plantains for 25-30 minutes, turning every 7-8 minutes, until tender inside and charred in spots outside.
- 5
While they roast, finely dice the tomato and onion.
- 6
Deseed and finely chop the scotch bonnet, if using, and wash your hands afterwards.
- 7
Mix the tomato, onion, pepper, lime juice and salt in a small bowl.
- 8
Slice the roasted plantains into chunks or leave whole.
- 9
Serve hot with the groundnuts and the pepper relish on the side.
Swaps, storage and make-ahead
Swaps
- Use unsalted roasted cashews or almonds instead of peanuts if you need to avoid peanuts, as long as tree nuts are safe for you.
- Swap the scotch bonnet for a little chopped red bell pepper or a pinch of chilli flakes for a milder relish.
- Use lemon juice instead of lime juice if that is what you have on hand.
- Replace the vegetable oil with a light spray of oil, or skip it and roast the plantains on baking paper to keep them from sticking.
Storage
Roasted plantain is best eaten fresh and hot; refrigerate leftovers in a covered container within 2 hours for up to 3 to 4 days and reheat in the oven or a pan until steaming hot. Keep the relish separately in the fridge and use it within a day or two, and store the peanuts in an airtight container at room temperature.
Make ahead
Dice the tomato and onion and chop the pepper a few hours ahead and keep them covered in the fridge, then stir in the lime juice and salt just before serving. The groundnuts can be portioned out in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Peanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (198 g) | Per 100 g | |
|---|---|---|
| Calories | 288 kcal | 145 kcal |
| Protein | 6.4 g | 3.2 g |
| Carbohydrates | 49.2 g | 24.8 g |
| of which sugars | 25.8 g | 13 g |
| Fiber | 4.3 g | 2.2 g |
| Fat | 10.4 g | 5.3 g |
| of which saturated | 1.5 g | 0.8 g |
| Sodium | 154 mg | 78 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
