Boli and Epa!

- Alajemba Dominion

 

 Image source

Boli or Bole is the Yoruba word for Roasted Plantains, while Epa means Groundnuts (Peanuts).

This incredibly tasty Nigerian street food originated from the Yoruba people, who reside in the Western part of Nigeria. It is native to this great group of people, who looked into the future and developed this life-saving meal. The Roasted plantain and Groundnut delicacy saves lives on a daily basis and quenches hunger rapidly. (lol). It is called 'Bole' in the Southern part of the Country.

This food combo is such a 'go well' meal, that it is common to see a Boli stand at almost every junction, crossroad, busy area, market, or commercial centre. It is a very popular quick-to-do meal that many Nigerians savour. The seller never takes home her cold unsold plantains as they are all bought straight from the fire. 

Most persons prefer eating Boli with some peppered tomato sauce or fried fish or a combination of both. Whichever combination is used, it always turns out great and lovely: Boli and Groundnut, Boli and Sauce (plain), Boli and sauce (with fried fish).

Actually, the Boli is prepared by roasting already peeled and ripened (not over-ripe) plantains over a heat source, usually smouldering charcoals beneath a wire gauze. when it gets done, it's skin is roasted and becomes a little bit hard on the outside while the inside of the plantain remains soft. The feeling one gets while consuming it at this moment is great, as one bites a roasted, hot crunchy flesh, only to meet a soft, hot and yummy inside.

It is best eaten hot as it may lose it's appeal and aroma when cold.


How to prepare Boli:

Ingredients:

• Ripe / Unripe Plantain
• Fish: preferably Mackerel
• Palm Oil
• Onions
• Habanero Pepper or any fresh chilli pepper
• Salt (to taste)

Before you prepare Roasted Plantain:

• Prepare the pepper sauce to go with the roasted plantain and set aside.
• Wash and peel the unripe/ripe plantains to be roasted.
• Wash and cut the fish, remove the insides and sprinkle salt on them.
• Set up your barbecue on medium heat as the plantain needs to be roasted slowly. If using an oven, set to grill and a temperature of 150°C.

Roasting Directions:

• When the barbecue is heated, place the peeled plantains and fish on the barbecue grids to start roasting. Remember to turn the sides from time to time for an even roast.
• Note: When using an oven, place the peeled plantains on the grill rack and place the rack as close to the grill as possible. The heat should be between 150°C and 200°C as the plantains need to be roasted slowly. For ripe plantains, you can start off with 170°C and when you see the plantains browning, you can increase to 200°C. For unripe plantains which need to be roasted at even lower temperatures, start with about 150°C. Check from time to time and turn the plantains on all sides to ensure an even roast.
• When the plantain is perfectly roasted, place the pepper sauce on the grid to heat it up. You'll know they are well-roasted when they look like the ones in the picture.

The roasted plantain is ready to be served. Dip the roasted plantains in the pepper sauce to eat.

Recipe from: allnigerianrecipes.com

Nutritional Content:

Calories	215
Fat	0.22 g
Protein	2 g
Carbohydrates	58 g
Fibre	3 g
Potassium	663 mg
Vitamin C	23 mg
Vitamin A	63 ug
Vitamin B-6	0.29 mg
Magnesium	57 mg

Variations of Boli:

Boli can be prepared in different ways and styles, it depends on the creativity of the Cook. It could be grilled, roasted or baked. These are some styles with their recipes.

Plantain Enchilada

                         

Grilled Ripe Plantains.

Savoury Roasted Plantains.

Stuffed Baked Plantains.

If the above variations are impossible to prepare in your kitchen, simply stroll to the nearest Boli Stand around you and purchase these sizzling yellow fingers.
Enjoy your bolicious meal, and while you're at it, don't forget to leave a comment below.