Bole
Ripe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.
What makes it bole
- Ripe plantain, peeled and roasted over coals until blackened in places.
- Grilled fish — mackerel or croaker.
- A sauce of palm oil, scotch bonnet and onion.
Where it comes from
Roasted plantain is sold on street corners across Nigeria as boli, but Port Harcourt made a dish of it: bole and fish, with mackerel or croaker grilled beside the plantain and a pepper sauce of palm oil, onion and scotch bonnet to pour over. It's eaten out, at roadside grills, and people from the city say it tastes of home.
How it varies
- With yam and potato
- Roasted yam and sweet potato alongside the plantain.
- Boli and groundnut
- The street version elsewhere: plantain with roasted peanuts.
Be the first here
Start your own boleNo one here has made bole yet. Start it as v1, and every version after is an experiment the next cook can learn from.
