Nigerian · snack
Boli (Roasted Plantain)
Boli (Roasted Plantain) reads sweetness 6.6, umami 5.9 and nutty 5.3 on Palate's 0–10 flavor X-ray — a Nigerian snack, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.4 / 10
- Sweet & Fruity — 7.5 / 10
- Sour & Bright — 2.0 / 10
- Bitter & Earthy — 1.9 / 10
- Rich & Fat — 6.2 / 10
- Aromatic & Spice — 0.6 / 10
The measured notes (of 18)
Sweetness 6.6 · Umami 5.9 · Nutty 5.3 · Salinity 4.3 · Richness 3.1 · Fruity 2.9 · Sourness 1.9 · Earthy 1.5 · Bitterness 1.4 · Funk & Ferment 1.4 · Smoke 0.8 · Citrus 0.6 · Herbaceous 0.6
What's in it (3)
- 4 ripe plantains
- 1/2 cup roasted peanuts
- 1/4 cup palm oil sauce
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 119.4 kcal, 1.5 g protein, 0.2 g fat, 31.3 g carbs
How it's cooked (3 steps)
- Place whole unpeeled ripe plantains directly on a hot grill or over open charcoal flame.
- Turn regularly until the skin is charred all over and the flesh inside is very soft and caramelized.
- Peel and serve with roasted peanuts and a side of spiced palm oil sauce.
Dishes with a similar flavor shape
- Kinpira Gobo (Braised Burdock and Carrot with Sesame) — Japanese
- Kiriboshi Daikon no Nimono (Simmered Dried Daikon Strips) — Japanese
- Hijiki no Nimono (Simmered Hijiki with Soybeans and Fried Tofu) — Japanese
- Waakye with Shito and Boiled Egg — Ghanaian
- Chikuzenni (Simmered Chicken and Root Vegetables) — Japanese
Keep reading: what sweetness, umami, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.