So, there’s this scare around town that there’s a cholera outbreak and all that comes to mind is ‘Dear Lord most Lagosians eat out’.
I am not very happy about this whole Cholera thing because while I prefer my own cooking, there are 3 things one should eat out no 4 things. Amala, Ewedu and Gbegiri :-), boiled corn, Bolé(roasted plantain), Abacha (African Salad)…Out of these four my greatest worry is Amala, I just discovered a new joint and to think I will have to miss that Gbegiri(beans soup) until cholera checks out of town is simply disheartening.
Oh! how I love Amala, I take great pleasure in discovering different Amala joints in Lagos – Mobolaji bank anthony road, opposite French embassy lkoyi, Alausa, Somolu, 😐 ok I’m starting to feel my blog lose rep so I’ll stop here, no need to mention the other places where I have eaten Amala, let’s just say it’s only these four places ;-).
I’m sharing something very simple today which is Bolé a very common lunch favourite. Made over open heat with many people touching it while trying to make up their minds on which one to buy, I’d rather Clara’s Corner fans avoid this snack for now because you don’t know the history of people who touched it before you got there.
With cook time of 30-45 minutes, you will have yourself fresh hot Bolé made at home, healthy and delicious.
Ingredients: Serves 2
2 firm ripe plantain fingers
2 medium fresh Titus fish
1/4 teaspoon salt
3 fresh atarodo (fresh red pepper)
1 small onion
1 teaspoon olive oil / sesame seed oil (though Titus is an oily fish, this extra oil will keep it nice and juicy so it doesn’t dry out while grilling)
Gut the fish and wash thoroughly. Make small incisions on fish to allow the seasoning sip into the flesh.
Rub a little salt all over the fish. Roughly blend the fresh pepper and onions together, add the oil to the pepper blend then apply it on the fish. Wrap them in foil and set aside to marinate in the fridge for at least 1 hour.
Peel the plantain, make a long incision in it so heat will get through to the middle while grilling then rub a pinch of salt allover it.
Line the grilling pan with foil and spray with non-stick cooking spray, turn on the grill and after 15 minutes, place the plantain and the fish still in the foil on the grilling pan.
Keep an eye on the plantain and keep turning using a kitchen tong or fork. Grill for about 15-20 minutes or until plantain turns golden brown.
Once you take plantain out of the oven, open up the foil with the fish in it so the direct heat can dry it up a little, though the fish should be cooked through by now.
Leave each side of the fish for at least 6 minutes before turning. Once the skin is slightly crisp, turn grill off.
Rub what’s left of the pepper mix on the fish while it’s still hot.
Serve immediately with any hot sauce of your choice.
*Tip: if 1 plantain won’t be enough for you, please by all means grill more! :-D. You can also use an oven if you don’t have a grill.