Nigerian Boli and Fish

Nigerian Boli and Fish: A Smoky, Spicy Street Food Favorite

Nigerian Boli and Fish is a beloved street food dish that combines the smoky sweetness of roasted plantains (Boli) with spicy, well-seasoned grilled fish. This dish is a favorite across Nigeria, particularly in Lagos, Port Harcourt, and Abuja, where street vendors grill Boli over open flames, filling the air with an irresistible aroma. Whether you enjoy it as a quick snack or a full meal, Boli and Fish delivers an explosion of flavors.

If you’ve ever craved this delicious street food at home, you’re in luck! This guide will take you through an easy, step-by-step recipe to make Nigerian Boli and Fish from scratch.

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What is Boli and Fish?

Boli (also spelled “Bole”) is roasted ripe or semi-ripe plantain, typically grilled over an open flame. It is commonly paired with groundnut (peanuts) or spicy pepper sauce. However, in many parts of Nigeria, especially in the South-South region, it is served with grilled or fried fish, making for a truly satisfying meal.

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Ingredients for Nigerian Boli and Fish

For the Boli (Roasted Plantain):

• 4 ripe or semi-ripe plantains
• 2 tablespoons vegetable oil (optional, for extra crispiness)
• Salt to taste (optional)

For the Spicy Grilled Fish:

• 1 whole tilapia or croaker fish (cleaned and gutted)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dry pepper (cayenne or Cameroon pepper)
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon seasoning powder or cube
• 1 tablespoon lemon juice
• 1 onion (sliced)
• 2 scotch bonnet peppers (blended)
• 1 tablespoon blended fresh tomatoes (optional)
• 1 teaspoon honey (for a slight glaze)

For the Pepper Sauce:

• 2 large tomatoes
• 2 scotch bonnet peppers
• 1 onion
• 1 teaspoon salt
• 1 seasoning cube
• 1 tablespoon palm oil or vegetable oil

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Step-by-Step Instructions

Step 1: Prepare the Fish Marinade

1. In a bowl, mix vegetable oil, salt, black pepper, smoked paprika, dry pepper, ginger, garlic, curry powder, thyme, seasoning powder, and lemon juice.
2. Make deep cuts on both sides of the fish to allow the marinade to penetrate.
3. Rub the marinade generously over the fish, ensuring it gets into the cuts.
4. Place sliced onions and blended peppers over the fish for extra flavor.
5. Cover and let it marinate for at least 30 minutes (for best results, marinate overnight in the fridge).

Step 2: Grill the Fish

1. Preheat your grill or oven to 180°C (350°F).
2. Place the marinated fish on the grill, ensuring it is positioned well to cook evenly.
3. Grill each side for about 10-15 minutes until it is charred and fully cooked. If using an oven, bake at 180°C for 30 minutes, turning halfway through.
4. Brush the fish with extra marinade or honey glaze for a rich, glossy finish.

Step 3: Roast the Plantains (Boli)

1. Peel the plantains and lightly coat them with vegetable oil (if desired).
2. Place them on a charcoal grill, electric grill, or oven rack.
3. Roast for about 10-15 minutes, turning occasionally until they develop a golden-brown, slightly charred exterior.
4. Sprinkle a pinch of salt (optional) and set aside.

Step 4: Prepare the Pepper Sauce

1. Blend tomatoes, peppers, and onions into a coarse paste.
2. Heat palm oil in a pan and pour in the blended mixture.
3. Add salt and seasoning cube, then stir and allow it to simmer for 10 minutes until it thickens.
4. Adjust seasoning to taste.

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Serving Nigerian Boli and Fish

• Place the hot roasted plantains on a plate.
• Add the grilled fish on the side.
• Drizzle or serve with the spicy pepper sauce.
• For extra flavor, squeeze fresh lemon juice over the fish before eating.
• Enjoy with a chilled drink like palm wine, zobo, or a cold soda!

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Tips for the Best Boli and Fish

• Use semi-ripe plantains for a perfect balance of sweetness and firmness.
• Marinate the fish overnight for the best depth of flavor.
• Charcoal grilling gives the best smoky flavor, but an oven or air fryer works too.
• Adjust the spice level to suit your taste—add more scotch bonnet peppers if you like it extra spicy!
• Serve immediately while everything is hot and fresh for the best experience.