Boli (Roasted Plantain)
Boli is roasted ripe plantain, usually over charcoal, served with a side of groundnut (peanut) and sometimes pepper sauce. It is street food in its purest form — no batter, no frying oil, just plantain and flame.
- Time
- 35 min
- Serves
- 2–4
- Patience
- Gentle
- Occasion
- Street food & casual
Where this dish comes from
Boli vendors line Lagos streets, especially in the evenings, roasting plantain over open charcoal fires. The plantain must be fully ripe — black-skinned is fine — because the sugars need to caramelize against the char.
The classic accompaniment is groundnut (roasted peanuts in their skin, often ground coarsely) and a small portion of pepper sauce. Some vendors serve boli with grilled fish — that is a full meal, not a snack.
In the diaspora, an oven broiler or outdoor grill approximates the charcoal char. It will not taste identical to Third Mainland Bridge at dusk, but the spirit transfers.
Ingredients
- 4 large very ripe plantains (about 2 lbs / 900 g), skins on
- 1 tsp (5 g) salt, for sprinkling
- 1 cup (150 g) roasted peanuts (groundnut), for serving
- Pepper sauce, for serving (optional — see gizdodo pepper sauce or any Nigerian pepper stew)
The method
Step 1: Leave plantain skins on. Cut a shallow slit lengthwise along each plantain — this prevents bursting and helps heat penetrate.
Step 2: If using a grill: set plantains over medium-high charcoal or gas flame. Turn every 5 minutes for 20–25 minutes until the skin is blackened and the flesh inside is soft and caramelized.
Step 3: If using an oven: preheat broiler to high. Place plantains on a foil-lined tray and broil 6 inches from heat, turning every 5 minutes, for 20–25 minutes until charred outside and tender inside.
Step 4: The plantain is done when you can press the skin and feel no firm resistance — the flesh should be soft like mashed banana.
Step 5: Peel away the charred skin (some char adds flavor; scrape excess). Split open lengthwise and sprinkle with salt.
Step 6: Serve with roasted peanuts and pepper sauce on the side. Eat with your hands.
Family notes ✎
- Boli is strongly associated with Lagos and the southwest; other regions have roasted plantain traditions with different names and accompaniments.
- Very ripe plantain (nearly black skin) produces the sweetest boli — do not use yellow-firm plantain.
- Nigerian-American block parties with charcoal grills often produce excellent diaspora boli — the technique travels better than many dishes.
Substitutions
- Preferred: Charcoal grill for authentic smoke and char.
- Emergency: Oven broiler — works well, lacks smoke.
- Do Not Substitute: Pan-fried plantain and calling it boli — boli requires dry heat and char, not oil.
On the calendarStreet-side evenings, casual hangouts, and the snack you eat while walking and talking.
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