Nigerian Roasted Plantain with Grilled Fish and Pepper Sauce

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A beloved Nigerian street food featuring sweet caramelized ripe plantains slow-roasted over open heat, paired with smoky grilled fish and a fiery pepper-tomato sauce. The contrast of soft sweet plantain against spicy sauce and savory charred fish makes every bite unforgettable.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 62 gCarbs
• 6 gFiber
• 32 gSugar
• 32 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Roasted Plantains

• 4 large very ripe plantains (yellow with black spots)
• 2 tablespoons vegetable oil
• 1 teaspoon coarse salt
• 1 teaspoon dried thyme, optional

For the Grilled Fish

• 4 whole tilapia or mackerel, gutted and cleaned (about 300 g each)
• 2 tablespoons vegetable oil
• 1 tablespoon ground Cameroon pepper or mild paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 small onion, sliced into rings

For the Pepper Sauce

• 4 large ripe tomatoes, blended
• 2 red bell peppers, blended
• 2 scotch bonnet peppers, blended
• 1 medium onion, chopped
• 3 tablespoons palm oil
• 2 tablespoons ground crayfish
• 1 tablespoon locust beans (iru), optional
• 1 teaspoon salt, or to taste

Directions

1. Prepare a charcoal grill or preheat a gas grill to medium heat (about 200°C). Lightly oil the grates to prevent sticking.
2. Score the whole fish on both sides with diagonal cuts, then rub with oil, Cameroon pepper, garlic powder, and salt. Stuff the cavity with sliced onion rings and set aside to marinate while you prepare the plantains.
3. Peel the plantains by cutting off the ends and slicing through the skin lengthwise. Brush each plantain with vegetable oil and sprinkle lightly with coarse salt and thyme if using.
4. Place the plantains directly on the grill grates over medium heat. Roast for 10 to 12 minutes, turning every 2 to 3 minutes, until the skins are deeply charred and the flesh is soft and golden.
5. While the plantains roast, place the marinated fish on the hottest part of the grill. Cook for 6 to 8 minutes per side, basting with any remaining marinade, until the skin is crispy and the flesh flakes easily with a fork.
6. To make the pepper sauce, heat palm oil in a saucepan over medium heat. Sauté chopped onion for 2 minutes until fragrant, then pour in the blended tomato and pepper mixture.
7. Simmer the sauce for 8 to 10 minutes, stirring occasionally, until thickened and oil begins to separate at the edges. Stir in ground crayfish, locust beans if using, and salt to taste.
8. To serve, slice each roasted plantain on the diagonal and arrange on a plate alongside the whole grilled fish. Spoon the hot pepper sauce generously over the fish or serve it on the side for dipping.
9. Garnish with extra onion rings and serve immediately while everything is hot and smoky.

Cook’s Notes

• Choose plantains that are almost fully black on the outside for maximum sweetness and that signature caramelized flavor.
• If using an oven instead of a grill, set to 220°C and broil the plantains, turning frequently to mimic charcoal char.
• Croaker fish (panla) is a traditional substitute if tilapia or mackerel is unavailable.
• The pepper sauce can be made ahead and reheated; it keeps in the refrigerator for up to 3 days.
• For a milder sauce, remove the seeds from the scotch bonnet peppers before blending.

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