BOLE! Nigerian Roasted Fish With Plantain and Pepper Sauce. Must Have Nigerian Street Food 😋

fresh fish

🥗Healthier: grilled chicken

💰Cheaper: canned fish

Canned fish is often more affordable and has a longer shelf life.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and can be used for frying.

Clean the tilapia fish with lemon to remove the smell.

Let the fish dry on a strainer.

Make incisions on the fish to help the marinade infuse.

Rub salt and pepper into the fish, focusing on the cuts and inside the belly.

Set the fish aside to marinate for 10 minutes.

In a bowl, mix cumin, onion powder, garlic powder, smoked paprika, hot chili powder, salt, chili flakes, extra virgin olive oil, and vegetable oil to create a marinade.

Brush the marinade onto the fish, ensuring to get it into the cuts and belly.

Place the marinated fish on a baking tray lined with parchment paper, facing down.

Peel and cut the plantains to preferred sizes, wash them, and add salt.

Place the plantains on the baking tray with the fish.

Transfer the baking tray to a preheated oven and grill for 30 to 40 minutes.

Blend red bell pepper, habanero pepper, onion, and spring onion roughly for the sauce.

In a pot, heat oil and add the blended pepper mix, cooking for 10 to 12 minutes until the liquid is dry.

Add thyme, garlic powder, hot chili powder, turmeric powder, salt, and curry powder to the pepper mix and stir.

Add a seasoning cube, paprika, and a little water, cooking for an additional 2 minutes.

Stir in palm oil and ground crayfish, cooking for another 5 minutes.

After 40 minutes, remove the fish from the oven and add the sauce on top.

Return the fish to the oven to grill with the sauce for 3 to 5 minutes.

Serve the fish with the grilled plantains and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary