West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Boli
Plantains roasted directly over open coals until caramelized outside and meltingly soft within — smoky, sweet, and satisfying, eaten with groundnuts or spicy sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Prep the Fire/Grill: Set up a charcoal grill or preheat your oven to 400°F (200°C) with a roasting rack. Traditional Boli relies on the smoky flavor of charcoal.
- 2
Peel: Make a shallow slit down the length of the plantain skin and carefully peel it off, keeping the plantain whole.
- 3
Score: Lightly score the surface of the plantains with diagonal cuts to allow heat to penetrate evenly. (Optional: brush lightly with palm oil and a pinch of salt).
- 4
Roast: Place the plantains on the grill grates. Roast over medium coals for 15-20 minutes, turning every 4-5 minutes. They should blister, turn dark golden brown, and caramelize on the outside while remaining firm yet tender inside.
- 5
Serve: Serve piping hot with roasted peanuts (groundnuts) or a spicy palm oil pepper sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving165
Calories
2 g
Protein
43 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Boli is roasted plantain, a beloved street food across Nigeria and especially in the south, where vendors grill firm-ripe plantains over open coals until the skin chars and the flesh caramelizes. It is most famous paired with a spicy ground-nut sauce or with roasted fish, sold from roadside braziers as an affordable, satisfying snack. The smoky char from open-fire roasting is the whole point, distinguishing boli from fried plantain.
Listahan note
This version chases that smoky char using a grill or hot grill pan and pairs the plantain with a peppery groundnut or palm-oil pepper sauce. It calls for plantains that are ripe but still firm so they hold their shape over the heat.
Technique cues
- Choose plantains that are yellow with just a few black spots; too green tastes starchy and too soft collapses on the grill.
- Roast over direct high heat and turn often so the skin chars while the inside steams to a creamy, caramelized texture.
- Listen for the sizzle and look for blistering skin; boli is done when the flesh gives easily and smells sweet and smoky.
Kitchen flow
- Parallel prep
- Make the pepper or groundnut sauce while the grill heats, so the dip is ready the moment the plantains come off.
- Make-ahead
- The dipping sauce keeps for days in the fridge, so prep a batch ahead and roast plantains fresh to order.
- Leftover move
- Slice cooled boli into a breakfast hash or fold into a savory plantain sandwich with the leftover sauce.
- Cleanup rhythm
- Scrape the grill grates while still warm, since caramelized plantain sugar sticks hard once it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ripe plantains
the dish itself
Purpose: Firm-ripe plantains caramelize into the sweet, smoky centerpiece that defines boli.
Handling: Leave the skin on for roasting, or score and peel for grill-pan cooking.
Adaptation: Very firm bananas char faster and sweeter but turn mushy, so use only if plantain is unavailable.
roasted groundnuts
classic accompaniment
Purpose: A handful of roasted peanuts or a groundnut sauce is the traditional partner that makes boli a complete snack.
Handling: Serve whole alongside or blend into a spicy sauce with pepper and onion.
Adaptation: Roasted cashews offer a similar crunch for those who prefer a different nut.
palm oil
pepper-sauce base
Purpose: A drizzle of seasoned palm oil pepper sauce is the most common dip, adding richness and color.
Handling: Heat gently with chopped pepper and onion to bloom the flavor before serving.
Adaptation: A neutral oil works, though it loses the distinctive earthy palm flavor.
fresh chili pepper
heat for the sauce
Purpose: Scotch bonnet or similar chili gives the dipping sauce the kick that balances the plantain's sweetness.
Handling: Blend or finely chop and temper in the oil to your heat tolerance.
Adaptation: Milder red chili or a pinch of cayenne keeps the warmth manageable for kids.
Technique notes
- Resist moving the plantains too soon; let each side develop char marks before turning so the smoky flavor sets in.
- If using a grill pan indoors, finish thicker plantains in a hot oven so the centers cook through without burning the surface.
- Pair sweetness with serious heat in the sauce, as the contrast is what makes street boli addictive.
Ingredient swaps
- Nut-free direction
- Skip the groundnut sauce and serve boli with the palm-oil pepper sauce or grilled fish instead.
- Weeknight shortcut
- Roast peeled plantain halves on a sheet pan under a hot broiler when no grill is available.
- Lower-heat direction
- Use a sweet red pepper base with only a touch of chili so younger eaters can enjoy the sauce.
Serve alongside
- Spicy groundnut sauce
- Grilled tilapia or mackerel
- Palm-oil pepper sauce
- Sliced raw onion and chili
- Cold malt drink
- Chilled zobo
- Coconut water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Boli is best eaten hot off the grill but keeps refrigerated for up to two days wrapped airtight. Reheat in a hot oven or on a grill pan to bring back some char; microwaving leaves it soft. The dipping sauces store separately for up to a week.
Equipment
- Charcoal grill or grill pan
- Tongs for turning
- Small saucepan for the pepper sauce
- Blender for groundnut sauce
Make this household-aware
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