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1
Light the Charcoal
15 Mins
Glowing coals, about 200°C (390°F)
Light a charcoal grill and let the coals burn down until they are grey-white and glowing, with no tall flames. Spread them in an even layer and set the grate about 15 cm (6 in) above the coals. Brush the grate lightly with oil. If you are cooking indoors, heat a ridged grill pan over medium-high heat instead.
Wait for the grey ash — roasting over open flame burns the skins black before the flesh inside is cooked.
Done when: The coals glow evenly and a hand held above the grate is uncomfortably hot after 3 seconds.
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2
Roast the Yam
25 Mins
Medium charcoal heat, 180–200°C (355–390°F)
Drain the yam wedges and pat them dry, then brush them lightly with oil and lay them directly on the grate. Roast for about 25 minutes, turning every 6–7 minutes, until the outside is charred in patches and a knife slides into the thickest part with no resistance.
Turn on a schedule, not when you remember — even browning is what makes the yam sweet instead of burnt on one side and raw on the other.
Done when: The wedges are charred outside, creamy white and fluffy inside, and a knife meets no hard centre.
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3
Roast the Plantains
15 Mins
Medium charcoal heat, 180–200°C (355–390°F)
While the yam roasts, lay the whole unpeeled plantains on the grate beside it. Roast for about 15 minutes, turning every 4–5 minutes, until the skins are blackened all over and the fruit inside feels soft when squeezed gently with tongs.
Keep the skins on while roasting — they steam the flesh inside and stop it drying out over the coals.
Done when: Skins are black all over and the plantain yields softly to a squeeze; peel back a corner and the flesh is golden and steaming.
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4
Grill the Mackerel
12 Mins
Medium-high heat; fish to 63°C (145°F) inside
Brush the seasoned mackerel with oil and lay it on the hottest part of the grate. Grill for 5–6 minutes on the first side without moving it, then turn once with a wide spatula and grill 5–6 minutes more. Check the thickest part with a thermometer — it must reach 63°C (145°F) — or flake it with a fork: the flesh should be opaque and come apart in clean flakes.
Do not turn the fish more than once; mackerel skin is delicate and every extra turn risks tearing it.
Done when: The skin is crisp and charred at the edges, the flesh is opaque to the bone and flakes easily, and the centre reads 63°C (145°F).
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5
Cook the Pepper Sauce
10 Mins
Medium heat, about 160°C (320°F)
While the fish grills, heat the remaining oil in a small pan. Fry the chopped onion and garlic for 2 minutes, add the tomatoes and scotch bonnet and cook for 6 minutes, stirring, until the tomatoes break down into a thick sauce. Season with the remaining salt and lemon juice and cook 2 minutes more.
Cook the sauce until the oil starts to separate at the edges — that is the sign the raw tomato taste has cooked away.
Done when: The sauce is thick, deep red and glossy, with no raw tomato smell.
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6
Serve
5 Mins
Serving hot, about 70°C (158°F)
Peel the plantains and cut them into thick rounds. Plate the roasted yam wedges and plantain with a whole grilled mackerel, spoon the hot pepper sauce over the fish or serve it in a small bowl on the side, and squeeze the last of the lemon over everything.
Serve it straight off the grill — roasted yam firms up and the fish cools fast once it leaves the fire.
Done when: Each plate has charred yam, golden plantain, a whole crisp fish and a spoonful of red sauce.
auto_awesome Finishing Touches & Plating
Eat the boli hot, straight off the grill: a piece of smoky yam, a round of sweet plantain, a flake of fish and a spoonful of pepper sauce in every bite. If the sauce is too hot, a spoonful of roasted groundnuts on the side cools the palate the way street vendors serve it.
Guinea
40m
Italy
Thailand