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Grilled plantain with fish and peppered sauce




Grilled plantain with fish and peppered sauce 

Boli, (Nigerian roasted plantain) is a delicious and filling street snack.  It is popular as a snack. Even though this yummy snack got its popularity on the street, it can also be prepared at home, in an oven or an open grill. Boli is usually enjoyed with roasted groundnuts (peanuts), grilled fish or pepper sauce. Here’s how to prepare it.

- Yellow or Ripe plantains 
- Salt to taste
- Grilled fish, pepper sauce or groundnut (for serving the Boli)
1 cup of water
Wash the plantains, then make a slit on the sides and peel of the coat.
Pre-heat your oven grill at 170ºC until hot.
Rub a little salt on the plantains and then place the peeled plantains on the grill rack and transfer into the hot oven.
Turn the plantains over from time to time, so that the other sides can roast evenly.
Depending on how ripe the plantains are, this process could takes about 15 minutes (more or less) 
The Boli is ready when all side are properly cooked.
Serve and enjoy with Pepper sauce, grilled fish or roasted groundnuts. 
Note: for the fish in this recipe, you can marinate the mackerel fish with only stock cubes and vegetable oil before grilling.
form little balls.
Boil/steam on medium heat for about 40 minutes so it can cook all the way through.
For the spicy sauce, in a pan of hot oil, stir fry the shredded chicken, and vegetables with the spices and seasonings.
Once the danwake is ready, serve with the spicy shredded chicken sauce.
Kunun Gyada 
This is a traditional Nigerian recipe for a classic Hausa dish of boiled peanut and rice flour balls with lime juice and spices that are served with yoghurt and sugar.
300g raw peanuts, ground to a flour
70g rice flour
1/2 tsp ground cinnamon
pinch of hot chilli powder
1/4 tsp ground cloves
1l yoghurt
1 tsp lime juice
2l water
icing sugar, for dusting
sugar, to taste 
In a bowl, mix together the peanut flour, rice flour and spices. Add in the lime juice and a little water, so that these come together as a thick paste. 
Take tablespoons of the mixture and shape into balls. In the meantime, add the 2l water to a pan, bring to a boil then add the balls to the water and continue boiling for 20 minutes. Remove the balls with a slotted spoon, dry on a clean tea towel then pound in a mortar. 
Shape the mixture into small balls and dust with icing sugar. Arrange on a plate and serve accompanied with yoghurt and sugar. It can also be served mashed with nono (this is the Hausa word for whole cow’s milk).