Boli – Grilled Plantains with Spicy Groundnut Sauce
Boli is a popular Nigerian snack that combines the natural sweetness of ripe plantains with the rich and spicy flavors of groundnut sauce. Known for its distinctive smoky aroma from grilling, Boli is a delightful dish enjoyed in many regions of Nigeria, particularly in the southern part of the country. Whether served as a quick snack or a savory side, this dish brings together bold, comforting flavors that are guaranteed to satisfy your taste buds.
Ingredients
For the Grilled Plantains:
- 4 ripe plantains (preferably yellow with black spots for the sweetest flavor)
- 1 tablespoon vegetable oil (optional for brushing)
- Salt, to taste
For the Groundnut Sauce (Peanut Sauce):
- 1 cup roasted peanuts (ground to a smooth paste)
- 1/2 cup water (or as needed to adjust consistency)
- 1-2 teaspoons ground chili pepper (adjust to spice preference)
- 1 tablespoon palm oil (optional for added richness)
- 1 tablespoon ground crayfish (optional, for a more authentic flavor)
- 1/2 small onion, finely chopped
- 1 teaspoon garlic, minced
- Salt, to taste
Nutritional Information (Approximate)
| Nutrient | Amount per serving (1/4 of recipe) |
|---|---|
| Calories | 210 kcal |
| Protein | 5 g |
| Carbohydrates | 36 g |
| Fiber | 4 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
| Sugars | 8 g |
(Note: The exact nutritional values may vary depending on the size of the plantains and specific brands or types of ingredients used.)
Instructions
For the Grilled Plantains:
- Prepare the Plantains: Start by peeling the plantains. To peel, make a shallow cut along the length of the plantain and pull the skin off. Cut the plantains into halves or thirds, depending on your preference for size.
- Preheat the Grill: Heat your grill to a medium-high temperature, or you can use a grill pan on the stovetop. Lightly brush the plantain pieces with vegetable oil to prevent sticking.
- Grill the Plantains: Place the plantain pieces on the grill and cook for about 4-5 minutes on each side, until the plantains develop dark grill marks and become soft and tender. The plantains should be golden-brown with a slight char for the authentic grilled flavor.
- Season: Once grilled, sprinkle the plantains with a pinch of salt to enhance their sweetness.
For the Groundnut Sauce (Peanut Sauce):
- Prepare the Sauce: In a medium saucepan, heat the palm oil (if using) over medium heat. Add the finely chopped onions and minced garlic, sautéing until they become soft and aromatic, about 3-4 minutes.
- Make the Peanut Paste: Add the ground peanut paste to the pan and stir continuously. Pour in the water gradually to achieve a smooth, creamy sauce consistency. Adjust the water to achieve the desired thickness.
- Season the Sauce: Add the ground chili pepper and ground crayfish (if using), stirring to combine. Taste the sauce and adjust salt to your preference. If you prefer a thicker sauce, cook for a few more minutes, allowing it to reduce slightly.
- Simmer: Let the sauce simmer on low heat for about 5-7 minutes, stirring occasionally to ensure it does not burn. The sauce should be smooth, creamy, and rich with a bit of spice from the chili.
How to Serve
To serve, arrange the grilled plantains on a plate and drizzle with the spicy groundnut sauce, or serve the sauce on the side for dipping. The richness of the peanut sauce complements the smoky sweetness of the grilled plantains, making this dish both satisfying and bursting with flavor. It is best enjoyed hot and fresh, often accompanied by a chilled drink like a refreshing glass of palm wine or fruit juice.
Tips for the Perfect Boli:
- Choice of Plantains: Ensure the plantains are ripe, as this will give the dish its characteristic sweetness. If the plantains are too green, they may not grill as well and will have a starchy taste.
- Adjust the Spice: The level of heat in the groundnut sauce can be adjusted by adding more or less chili pepper. For a milder sauce, reduce the chili pepper, or omit it entirely.
- Authentic Flavor: Adding ground crayfish to the sauce is optional, but it can enhance the authenticity of the flavor, giving it a distinctive umami depth. However, if you’re making it for picky eaters, feel free to skip this ingredient.
- Grill Options: If you don’t have access to a grill, you can use a stovetop grill pan, or even roast the plantains in an oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
Why You’ll Love This Recipe:
Boli is a fantastic option for a quick, flavorful snack or light meal. The smoky, grilled plantains combined with the creamy, spicy peanut sauce offer a satisfying contrast of flavors and textures. Plus, it’s a fun dish to enjoy with friends and family, especially during a barbecue or casual get-together. The plantains provide natural sweetness, while the groundnut sauce adds an irresistible spicy kick, making this a truly memorable dish.
This recipe not only offers a taste of Nigerian culinary tradition but also brings a fresh, exciting twist to your snack repertoire. Whether you’re new to Nigerian food or a seasoned fan, Boli is sure to become a favorite in your kitchen.
By featuring this delicious, southern Nigerian snack on Love With Recipes, you can now experience a beloved classic in the comfort of your own home. Its combination of sweet, smoky plantains and spicy peanut sauce makes it an unforgettable dish that’s both comforting and satisfying. So, fire up your grill, and indulge in the flavors of Boli today!
