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Main course · West African

Boli and Fish (Roasted Plantain with Grilled Mackerel and Peanuts)

45 min Serves 4 ~821 kcal/serving ~£10.00 (£2.50/serving) Contains-nutsDairy-freeGluten-freePescatarian

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Ingredients

  • 4 ripe plantain
  • 500 g fresh mackerel fillets
  • 100 g roasted peanuts
  • 4 tbsp red palm oil
  • 1 onion
  • 2 scotch bonnet chilli
  • 2 ripe tomatoes
  • 1 lime

Nutrition (per serving)

Calories
821 kcal
Protein
33.2 g
Carbohydrate
65.4 g
of which sugars
34.9 g
Fat
47.1 g
of which saturates
13 g
Fibre
8 g
Salt
0.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 220C (200C fan, gas 7). Peel the plantains (yellow with a few black spots is ideal), rub with 1 tbsp red palm oil and roast on a rack over a tray for 30-35 minutes, turning once, until tender with charred patches; this copies Port Harcourt's charcoal-roasted boli.

  2. 2

    Meanwhile, make the pepper sauce: heat 2 tbsp palm oil in a small pan, fry the chopped onion and finely chopped scotch bonnets for 4 minutes, add the chopped tomatoes and cook for 8 minutes until thick. Season with salt.

  3. 3

    Rub the mackerel with the remaining palm oil, a pinch of salt and a little of the pepper sauce.

  4. 4

    Heat the grill to high and grill the mackerel skin-side up on foil for 4-5 minutes until the skin blisters and the flesh is opaque and flakes easily.

  5. 5

    Serve the boli with the mackerel, the pepper sauce, lime wedges and the roasted peanuts to eat alongside.

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