Heard of Bole and Fish? Well if you've ever strolled the vibrant streets of Port Harcourt in Rivers State, Nigeria, you've likely encountered the irresistible aroma of bole and fish. This signature street food is more than just a meal—it's a cultural staple that brings people together. Known locally as "bole" (or "boli" in other parts of Nigeria), it features roasted plantains paired with grilled fish and a fiery, palm oil-based pepper sauce that's uniquely Port Harcourt.
Unlike the western Nigerian version served with groundnuts, the Port Harcourt style elevates it with smoky grilled fish (often mackerel or tilapia) and a rich, vegetable-packed sauce infused with palm oil. It's spicy, savory, and perfectly balanced—the plantains provide sweetness and softness, the fish adds protein and char, and the sauce ties it all with heat and depth.
Whether you're reminiscing about home or trying Nigerian cuisine for the first time, this recipe will transport you straight to the Niger Delta. Let's dive in!
Ingredients (Serves 4)
For the Bole (Roasted Plantains):
- 8-10 ripe or semi-ripe plantains (not overripe—semi-ripe gives the best texture and subtle sweetness)
For the Grilled Fish:
- 4 medium mackerel or tilapia fish (cleaned and gutted; mackerel is traditional and affordable)
- Salt to taste
- Seasoning cubes (like Maggi or Knorr)
- Optional: A simple marinade of salt, pepper, and onions
For the Signature Bole Pepper Sauce:
- 1 cup palm oil (key for authenticity—the red hue and nutty flavor are essential)
- 6 large fresh tomatoes
- 4-6 scotch bonnet peppers (adjust for heat level)
- A handful of shombo or tatashe peppers (bell pepper-like for milder flavor)
- 3 large onions (1 for blending, 2 sliced)
- Optional vegetables for extra authenticity: Sliced ugu (fluted pumpkin leaves), utazi leaves, or scent leaves
- Salt and seasoning cubes to taste
Step-by-Step Recipe
1. Prepare the Plantains (Bole)
The magic starts with roasting over an open flame for that authentic smoky char.
- Leave the plantains unpeeled (the skin protects them and adds flavor).
- Make a few slits along the length to help heat penetrate.
- Place directly on a charcoal grill, barbecue, or open gas flame.
- Roast for 15-20 minutes, turning occasionally until the skin is blackened and the inside is soft and caramelized.
If no open fire: Preheat oven to 200°C (400°F), place unpeeled plantains on a tray, and bake for 25-30 minutes, flipping halfway.
Once done, peel and set aside—keep warm!
2. Grill the Fish
Traditionally roasted alongside the plantains for shared smokiness.
- Season the cleaned fish generously with salt and seasoning cubes. Stuff with sliced onions if desired.
- Place on the grill over medium heat.
- Grill for 10-15 minutes per side until charred on the outside and flaky inside.
Oven alternative: Grill setting at high heat for 20-25 minutes.
3. Make the Signature Bole Sauce
This is what sets Port Harcourt bole apart—simple, bold, and palm oil-rich.
- Roughly chop 4 tomatoes, scotch bonnets, shombo, and 1 onion.
- Blend into a coarse paste (not too smooth for texture).
- Heat palm oil in a pot over medium heat until hot (it should lighten slightly).
- Add sliced remaining onions and fry until translucent.
- Pour in the blended pepper mix.
- Add salt and seasoning cubes.
- Stir-fry for 10-15 minutes until the sauce thickens and the oil floats to the top (that's the sign it's ready!).
- Toss in chopped vegetables (ugu or utazi) in the last 2 minutes for a fresh, bitter contrast.
Taste and adjust spice— it should be hot, tangy, and deeply flavorful.
4. Assemble and Serve
- Plate the peeled roasted plantains.
- Add a whole or portioned grilled fish.
- Generously spoon the hot pepper sauce over everything, or serve on the side for dipping.
Enjoy immediately while hot! Pair with a cold drink to handle the heat.
This dish is best shared with friends, just like on the streets of Port Harcourt. It's affordable, nutritious, and bursting with flavor. Once you try it, you'll understand why it's the city's pride. Bon appétit—or as we'd say, "Enjoy!"
Have you tried bole before? Let us know in the comments how your version turns out! 🌶️🍌🐟
0 Comments