Fish Recipes Plantain Recipes

Boli and Fish with Spicy Effirin

When I buy Boli and Fish ocssionally it usually wrapped in newspaper. I was on my way from work one of those days and I saw a young lady buying Eba and soup from a street food hawker in black ‘nylon’ bag (plastic bag). The thought of this scene stayed with me all through the journey home and got me thinking how much things have changed in Nigeria in terms of the way we eat. Who would have thought that plastic bags will be the new plates?

Still on my investigation of this habit I asked a few colleagues if they were aware of this trend, and you should have seen the way they burst into laughter wondering where I have been and had not noticed the many uses of black nylon. From  the packing of ingredients in the market, this I know, to packing money in the bank, this I know, to collecting  left over foods at parties, this I didn’t  know, to buying cooked food, this I also didn’t know… So many usages indeed. I must say this simple invention in this black colour is such a necessity in cities like Lagos that I wonder what people will do if the use is banned based on the environmental pollution this bag causes.

Anyway so much for those little bags.  Let’s get ready to celebrate Easter. I am making Boli and Fish with effirin sauce.

For most Christians, I know we will be looking for exciting fish dishes to try out. You may want to try my Coconut Curry with Smoked Fish .Here is one new one that will make this holiday interesting … Boli and Fish with Spicy Effirin in Olive Oil. Enjoy your Easter!

 

Boli (Roast Plantain)

  1. Preheat the oven. Simply peel the plantain and place in the hot oven to cook until brown

 

Fried Fish

  1. A scaly fish is most idea for this purpose.  Season the fish with salt, ginger and a little season allow to stand for about 15 minutes and fry till brown

 

Effirin in Olive Oil

  1. Pick and wash the Effirin also known as scent leaves
  2. Slice the leaves very thinly and further shred into smaller pieces. The quantity should be about 1/2 cup.
  3. Crush one or two scotch bonnet pepper in a mortar, add some seasoning to taste. Stir is the Effirin and about 1/4 cup Olive oil.
  4. Drizzle over the fish and hot Boli and enjoy.

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