Whole plantain roasted over open coals until the skin blackens and the flesh caramelizes, eaten hot — classically with a handful of roasted peanuts. The original no-oil street snack.
Boli-and-groundnut is the Nigerian working-person's lunch — bought hot off a roadside drum grill for a few naira, no plate needed. It is the West African cousin of the roasted-corn-on-the-cob vendor and the boiled-peanut stand of the American South: fire, a staple crop, and a handful of nuts.
Boli is the rehab template made real: plantain cooked over fire with zero added oil. It keeps the full potassium load — directly useful against sodium-sensitive hypertension — plus B6, vitamin C, and resistant starch that steadies blood sugar. Eaten the traditional way with roasted groundnuts, it becomes a near-complete snack: the peanut's protein and magnesium balance the plantain's carbohydrate, slowing the sugar release. This is one of the best snacks in the entire West African street repertoire. Use firm, just-ripe plantain to keep the sugar in check.
Roast whole semi-ripe plantain (skin on) directly over hot coals or in a 425°F oven, turning, until the skin chars and the flesh is soft and caramelized. Peel and eat hot. Serve with a handful of roasted, skin-on peanuts.
Free, no account needed to ask.