Roasted Plantain (Boli) + Pomo Sauce. Back in my country Nigeria, this used to be a meal we run to the corner street to buy. Sometimes we make it in our backyard on the grill. Ingredients: For the roasted plantain: • Ripe / Unripe Plantain — as much as you can eat! • Fish — Preferably Mackerel.
Also known as Boli. it could be eaten as breakfast or lunch. Nigerian Boli: Roasted Plantain [Video] Add some fish (preferably mackerel) in the barbecue and you will be wondering what you have been doing by not trying this Nigerian yummy recipe before now. Ingredients for Roasted Plantain and Pepper Sauce. You can have Roasted Plantain (Boli) + Pomo Sauce using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Roasted Plantain (Boli) + Pomo Sauce
- It’s of Plantain.
- It’s of Pomo.
- Prepare of Onions.
- Prepare of Palm oil.
- It’s of Tomatoes.
- Prepare of Pepper.
- Prepare of Salt.
- Prepare of Seasoning.
Ripe / Unripe Plantain: as much as you can eat! Wash and peel the plantain skin, place the plantains on the grilling rack. The rack should be placed very close to the burner. The plantain used for cooking is, of course, a hardier, usually larger, sibling of the yellow banana.
Roasted Plantain (Boli) + Pomo Sauce instructions
- Roast Plantain..
- Add palm oil in frying pan..
- Add onions once palm oil is hot.
- Add tomatoes and pepper.
- Add pomo.
- Add seasoning.
- Add salt.
- Add crayfish(optional).
- Cut roasted plantain into pieces..
- Add Pomo Sauce.
- Enjoy with your choice drink!!!.
For most cooking, you want to buy it raw, which means the skin has to be green. Plantains are great for roasting because the natural sugars in them caramelize easily, giving them a beautiful, shiny, golden. Her's how you can easily make Boli (roasted plantain), one of Nigeria's favourite street snacks. Made with semi ripe plantain in most cases and consumed with groundnut or pepper sauce, Boli can either be taken as a snack or as a main dish, depending on the number of plantain fingers you can. Roasted chicken with this sauce for dipping, served with a side of Mexican rice and beans, obviously, to mop up the extra sauce. (Any food in the universe) Its name is Creamy Spinach and Roasted Poblano Sauce.