Twist on Nigerian Boli

Roasted /baked plantain aka BOLI Nigerian street food. I decided to add  extra elements to it. Boli is usually roasted on an outdoor grill, but oven baked is also a good alternative if one does not own a grill.


  • Ripe Plantain
  • Coconut flakes
  • Gluten Free Panko (Bread crumbs)
  • Red pepper flakes
  • Olive oil
  • Salt
  • All-purpose seasoning


What you’ll need

  • Baking pan
  • Small bowl
  • Tongs


What I did

The peeled plantain was placed on a foil sheet, coated with salt and olive oil. In a small bowl, I mixed together coconut flakes and panko crumbs, added some red pepper flakes and all-purpose seasoning to taste.  The oiled plantain was then coated with the crumb mix and placed in a lined oven tray.  This was placed in a preheated oven at 325 F and let to baked for about 40 minutes before broiling on low for the last stage in the oven.


Sweet boli with a crunch coating, the coconut taste was not overwhelming. The boli was eaten the Nigerian way with peanuts. If you have nuts allergies then you can always eat alone or with some sauce of choice. My hubby preferred more browning on his boli so his was darker than mine. Pictured in this post, is the way I like and ate mine. One typically ‘wash’ down the snack with a cold beverage of choice. For me, non-alcoholic Jamaican ginger ale did the trick 🙂


baked coconut plantain




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