Happy Sunday!! The weather is warm, sky is clear and we can finally go out, albeit with some restrictions. I went to the mall to get a few clothes and when I saw the queue outside the stores, I did a U-turn and said to reminded myself that buying clothes was not an emergency.Enjoying the warm weather at the beach is one thing. Standing in the hot sun in a queue is another. As Nigerians say, I cannot come and go and kill myself.
Lol anyway, although we are approaching the tail end of summer, we still have some time to squeeze in a barbecue or two. So, I figured, why not share this amazing recipe with you?
If you are from Port Harcourt City, Nigeria, then you already know. The last time I went home, I pretty much had this meal every day. On the day of my return trip, I was tempted to get in one more serving but I knew the risk of having a tummy upset was high and I did not want to be sick throughout my 20 hour trip. That would have been a nightmare. Shockingly though, I was almost willing to take the risk. Again, in Nigerian speak, “borrofus will die on the line”. It was either I defeated the meal or it would defeat me.
Anyway, to the dish known as Bole (roasted plantain). This is usually accompanied with roasted yams, roasted fish and of course a nice spicy palm oil based sauce. I hear people in lagos eat their bole with groundnut. I’m almost certain doctors would call that a choking hazard but that’s a topic for another day.
If you want to maximize your enjoyment, please enjoy this sumptuous meal with the sauce to avoid choking on your food and meeting your ancestors mid-meal.
Total Time: 60 Minutes Cook Time : 40 Minutes Preparation Time: 20 minutes
Scotch Bonnet (4 pieces)
Red Onions (2 bulbs)
Palm Oil (1 cup)
Stock Cube and Salt to taste.
1. Pre-heat oven for 10 minutes. Blend onions and pepper coarsely with very little water.
2. Slice the plantains and yams open and brush some vegetable oil lightly on it then sprinkle a little salt before setting on the grill. (I do not have a grill so I used my regular oven. If using an electric oven, line a baking tray with aluminium foil, spray a little oil to avoid plantains sticking to the tray). Make sure the oven is on the grill function at 400 degrees C.
3. Lightly brush fish with oil and season with salt and pepper. Also place on grill or in oven. (Chop fish into 3 or 4 pieces)
4. Place a small pot on the heat and pour in palm oil. When it heats up a little, add pepper and onion blend. After 5 minutes, add a stock cube and salt to taste. Check sauce and add pepper or salt to your taste.
5. Turn plantains and yams over half way through the grilling. After 30 to 40 minutes, it should be cooked.
6. Food is ready to serve.
I hope you try this amazing straightforward recipe. It is so tasty and finger licking good. You won’t regret it.