Bole

Ingredients

• 4 ripe or semi ripe plantains
• 2 tablespoons vegetable oil, optional
• 1 teaspoon salt, optional
• 1 large onion, sliced
• 2 tomatoes
• 2 Scotch bonnet peppers
• 1 tablespoon palm oil
• 1 tablespoon ground crayfish
• 1 smoked fish, optional

How to make it

1. Wash plantains and make shallow cuts along the skin if desired. Peel or grill with the skin on depending on your preferred method.
2. Heat charcoal grill, oven grill or a heavy grill pan.
3. Place plantains on the heat and turn every few minutes until the skin is charred and the flesh is soft.
4. For pepper sauce, chop onion, tomatoes and Scotch bonnet. Fry briefly in palm oil, then add crayfish and salt.
5. Flake smoked fish into the pepper sauce if using and warm through.
6. Serve hot grilled plantain with the pepper sauce.