Boli (Nigerian Roasted Plantain)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   Ca. 2 min.

2. 2

   Wash the plantains. With a sharp knife, make a single shallow slit lengthwise down the skin of each plantain.

   Ca. 4 min.

   Kokkens note: This slit helps the plantain cook evenly and makes it easier to peel after roasting.

3. 3

   Arrange the plantains on the baking sheet and sprinkle them all over with salt.

   Ca. 1 min.

4. 4

   Roast for 20-25 minutes, flipping them over halfway through, until the skins are dark and the flesh is very tender.

   Ca. 25 min.

   Kokkens note: The plantain is ready when you can easily pierce the flesh with a fork.

5. 5

   While the plantains are roasting, heat the palm oil in a small saucepan over medium heat.

   Ca. 2 min.

   Kokkens note: Palm oil has a distinct flavor; you can substitute with vegetable oil if you prefer a more neutral taste.

6. 6

   Add the finely chopped onion and sauté for about 3 minutes until it softens.

   Ca. 3 min.

7. 7

   Stir in the chopped red bell pepper and the scotch bonnet pepper, if using. Cook for 8-10 minutes, stirring occasionally, until the peppers are very soft.

   Ca. 10 min.

   Kokkens note: If the sauce seems too dry, you can add a tablespoon of water to help it break down.

8. 8

   Add the salt and the crumbled vegetable stock cube, if using. Stir well and cook for one final minute.

   Ca. 1 min.

   Kokkens note: If you have dietary restrictions, check the label on your stock cube as some contain allergens like celery or soy.

9. 9

   Once the plantains are cooked, remove them from the oven. To serve, peel back the skin from the slit and serve hot with the pepper sauce.

   Ca. 2 min.

   Kokkens note: Boli is traditionally eaten with roasted peanuts or grilled fish as well.