African Street Food: Roasted Plantain (Boli)

Walking by today, i had to stop at a conventional eatery for a well prepared roasted plantain with red oil stacked with roasted fish popularly known as boli. I don't know what other African countries call this meal but here in Nigeria boli and am sure you guys are already salivating from this rich and heavy meal.
For those who don't know, i must say that the roasted plantain is a popular street food. I don't really know the best time of the day to eat this food but for me night doesn't just work for me.
In case you don't know how this meal is prepared which i doubt, our experts are here to give you the recipe on how it is done.
We have the ripe and the unripe roasted plantain, though the unripe is recommended health wise, i love the ripe roasted plantain more.

Let's take you to the market to get ingredients for the meal.
1. Get your ripe or unripe plantain
2. Red oil if you don't have any at home
3. Onion
4. Fresh fish
5. Salt to taste
6. Utazi pardon me, i forgot the English name
7. Ukpaka or Ugba
8. Fresh pepper.

Back to the kitchen
1. Set up the fire which shouldn't be too high or too low. You can use charcoal, firewood or oven depending on the one available to you. 
2. Some will tell you to peel off the back of the plantain before roasting but i recommend you roast with the back to avoid burning the good part of the plantain, and place it on the grail rack, the grail rack should be close to the fire for effective heating.
3. We now leave the plantain to roast, always check constantly to avoid getting burnt.
4. Get the red oil, ad the quantity you can consume into a pot, set aside.
5. Slice the onion into small pieces.
6. Wash the fish, removing the unwanted part and put it on the grail rack together with the plantain to roast.

Utazi leaf

7. Pound the utazi and pepper together in a mortar. Note, this leaf is bitter so add little unless you love bitter meal, its good for the health too. Also pound the ugba after you must have finished with the utazi and pepper. The ugba does not require much pounding, just to soften it.
8. Heat the oil, allow to be hot and add onion into it, stir and allow to heat for a minute and then bring it down from the fire. Add the utazi, pepper, ugba and salt then stir. The sauce is ready.

Ugba

9. Check the plantain, by now the plantain peel should be black in color, peel off the back and put back in the fire to done. You will know when its done when its like the one in the picture.
Don't forget the fish, it should be done by now.

Note while preparing the meal for public consumption and you are making use of the utazi, don't mix together with pepper and oil, keep it separate and add on costumers request as not everyone is familiar with it.

You can equally roast yam using the same procedure. 

Watch video in our documentary.