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Boli with pepper sauce

Boli is made by grilling plantains over an open flame until they are tender and slightly charred. The grilled plantains are often served with a spicy pepper sauce, making it a delicious and satisfying snack or side dish.


4 plantain (large ripe plantains, peeled and sliced lengthwise)
4 chili pepper (Scotch Bonnet peppers, deseeded and chopped)
1 onion (medium sized, peeled and chopped)
2 clv garlic (peeled and minced)
1 pepper (small red bell pepper, deseeded and chopped)
  t salt (or to taste)
3 T vegetable oil (1 for the plantains, 2 for the pepper sauce)


Preparing the boli

Preheat your grill to medium-high heat.

Lightly coat the plantain slices with oil and sprinkle a pinch of salt over them.

Place the plantains on the grill, cut side down.

Grill for about 10-15 minutes, turning occasionally, until the plantains are tender and have grill marks.

Remove from the grill and set aside.

Preparing the pepper sauce

In a blender, combine the Scotch Bonnet peppers, onion, garlic, and red bell pepper. Blend until smooth.

In a saucepan, heat the vegetable oil over medium heat.

Add the blended mixture to the saucepan and cook for about 5 minutes, stirring occasionally.

Add salt to taste. Cook for another 2-3 minutes.

Remove from heat and set aside.


Serve the grilled plantains hot, accompanied by the spicy pepper sauce. 

Total time
30 minutes
Cooking time
Preparation time
4 servings


You can also add a side of grilled fish or chicken for a more complete meal.


For a smokier flavor, you can add a teaspoon of smoked paprika to the pepper sauce.

If you prefer a milder sauce, you can reduce the number of Scotch Bonnet peppers.

You can also add other spices like ginger or cumin to the pepper sauce for added complexity. Some people like to add ground crayfish.


Boli is particularly popular in the southwestern regions of Nigeria, where it is commonly served at social events and parties.

Nigerian cuisine

boiling, vegetables
vegetarian, side dish
Nigerian food recipes  
Food in Africa