A Taste of the Niger Delta: Bole & Fish

The soothing high-life music coming from the speaker drafted by the cool evening breeze on the bustling streets of Port Harcourt, Rivers State in the South-South region of Nigeria, blended perfectly with the aromas from various street food vendors. However, the aroma from one peculiar delicacy was in dominance. It came from the smoky, roasted plantain meal that was being served by a few of the
vendors. This is Bole, and the make-up is designed to capture the heart of anyone who takes a bite.
For centuries, Plantain has been the main traditional food of the Riverine people of Nigeria. It is eaten in several forms; boiled (plain or in porridge), fried, baked, and roasted. It is the roasted version of this delicious food that has been transformed into a street celebrity. Bole is prepared by skilled people, using ripe plantains, coated with a film of red palm oil, and a variety of local spices, pepper sauces, and salt. The plantains would be sliced down the middle and roasted to perfection on an open
flame and charcoal bed. The trick is to know precisely when to turn them to maintain the perfect balance between crispy and tender. It is thereafter served with roasted fish which will be equally spiced.
In Port Harcourt, Bole has become such a unifying force, that it is now celebrated in a 2-day annual festival that attracts people of all tastes and status, creating a melting pot of sorts.
‘Bole-and-Fish’ is served at various levels of spiciness, from the mild through the medium to the scotching hot for the bold hearted. It is best eaten with any cold beverage, like coke, malt or beer. For certain, a bite into the crispy, well spiced Bole would transform the taste buds of anyone. Every bite is delicious. Most importantly, it is a satisfying street food that is loved by all and remains affordable.
‘Keluo Bosah Chukwuogo. Port Harcourt, Nigeria. Email: boskel@aol.com