Nigerian Roasted Plantain (Boli)
Photo: Jostbrain, CC BY-SA 4.0
Boli is the roasted plantain sold from roadside stands across Nigeria, and this oven version brings it into a home kitchen. Unripe plantains stay firm and savory rather than sweet, so they work as a starchy base for fish and a spoonful of hot pepper stew. Turning them as they roast gives an even color. Serve it straight from the oven, because boli is at its best hot.
Instructions
Heat the oven to 400°F. Set a rack on a baking sheet so hot air can circulate around the food.
Lay the peeled plantains and the fish on the rack.
Roast them in the hot oven until both are cooked through. Turn the plantains from time to time so they color evenly on every side.
Warm the pepper stew in a pot. Serve it alongside the plantains and fish, and eat everything while it is still hot.
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