Boli baked in my oven at home is one of my pleasant culinary discovery in recent times. Queuing up on the road side waiting for that roasted plantain (Boli) to brown and the sinking feeling that someone before me might have touched the same plantain before always bothers me. My relief when I could easily do this at home was such a huge relief.
When my Boli boat with Mackerel fish and Ugba sauce was served up for hubby for lunch I watched as he cleaned out the plate, I knew this was yet another successful recipe to share with my followers. As you can tell by now he is my main taster. If he says “yes” then I post if it’s a “no” you never get to see it on this site:). My husband wanted to have this dish with a beer but I did not indulge him. It was a midweek lunch so no frills.
Roasted plantain is a favourite street food in Nigeria and other West African countries. The usual accompaniment is groundnut. I have also accompanied Boli with Eforiro & Peppered Pomo, both with amazing results, so today it’s with Mackerel and Ugba sauce.
You can ‘kack’ (seat) in the comfort of your home and enjoy soft and hot roasted plantain. Nothing like hot Boli when you master the art of of eating with your mouth open. I am kidding here lol.
How to make Boli with Mackerel and Ugba sauce?
2 Half ripe Plantain
1/2 cup shredded smoked Mackerel fish
2 tablespoons Ugba
1-2 teaspoons shredded Utazi
1 tablespoon ground Crayfish
1/4 medium size Onion,chopped
Scotch bonnet Pepper to taste, chopped
2 cooking spoons Palm oil
Seasoning cubes
Salt to taste
Ugba
Method
1. Heat the oven for about 10 minutes before putting in the plantain
2. Peel the plantains and slit on one side such that you have the shape of a boat and a well in which the filling will be placed. But be sure not to slit to open the plantain into two. Place the plantain in the oven and roast till golden brown and cooked
3. Heat the oil and fry some of the onion and pepper for about a minute. Leave a little onion and pepper or use raw in the final dish.
4. Add the Cray fish , Ugba, shredded fish , seasoning and salt to taste, stir to mix and cook for about 2 minutes.
5. Slice the fresh Utazi and mix with the remaining onion and pepper. Utazi as you may know is bitter and the fresh ones are extra potent. So use as little or as much as you can tolerate.
6. Set the Boli on the plate and spoon the sauce into the slit. Finish off with the Utazi , pepper and onion and maybe some of the Ugba. Enjoy.
Oh my word! This looks absolutely delicious. I do boli in my oven at home o, but this looks way more yummy. I’ll try it.Thanks
Hello Tobigirl. Thanks for stopping by my blog. To get that golden firm Boli you will have to use the hard ripe plantain.
Wahooow this is really captivating already salivating u re a great chef. I throway salute.
Looks delicious. I wanted to ask about the vegetable option. Does it have to be utazi or is there any other that can be substituted in that absence of utazi?