A not much talked about food in Nigeria is roasted plantain with preferably smoked or grilled fish called Bole. The recipe is mostly common among the Southern part of the country. A plate of Bole and grilled fish with the combination of Gongronema latifolium leaves ( utazi) , sliced cucumber and peppered sauce.
Cooked or roasted plantain have some nutritional value, as they are rich in vitamin A, B-6 and C. Bole be it unripe or ripe plantain is a delicious meal among the people of Nigeria.
A delicious meal of bole needs a special methods of preparation.
Firstly, after peeling the plantain, rub some salt on its body to taste, then put it on an open-fire or oven, make sure the plantain are done on the inside but not burnt. You can achieve this by turning it every 3minutes or preferably when the body turned brown.
Secondly, fry some fresh palm oil, pour in the blended pepper and tomatoes then sliced onions. Add salt to taste.
Thirdly, slice your well washed utazi leaves and some cucumber.
After all these, then you can serve yourself a delicious bole with grilled tilapia fish.
One fascinating thing about Bole is that it can take you a whole day without looking for what to eat again.
