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Boli – Roasted Ripe Plantains with Groundnuts

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Koko A Yatoto Roasted Sweet Plantains Recipe

Boli/Bole – Nigeria and Ghana street food staple.

Boli – Roasted Ripe Plantains with Groundnuts

In West Africa, ripe plantains hit peak sweetness when roasted whole over charcoal. Known as Boli (or Bole) in Nigeria and simply roasted plantain in Ghana, vendors sell them from roadside braziers – skins charred black, flesh caramelized inside. Always paired with roasted groundnuts for crunch and balance. Eaten as snack, post-meal treat, or traffic-stop munch.

No fancy prep – fire and time do the work. Salt optional; some add palm oil drizzle in Nigeria.

Ingredients (serves 4)

  • 4-6 very ripe plantains
  • Roasted groundnuts
  • Optional: salt, palm oil

Method

  1. Keep skins on.
  2. Roast over medium charcoal 15-25 min, turning.
  3. Peel hot, eat with groundnuts.

Street fire, market hands – nothing more needed.

Entrepreneur street food seller in Ghana.

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