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Oven roasted sweet plantains (maduros) with guacamole

Baked Ripe Plantains: Nigerian Boli with Guacamole

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  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 1x
  • Category: Lunch
  • Method: Baking
  • Cuisine: Nigerian
  • Diet: Gluten Free


These oven-roasted perfectly baked ripe plantains served with guacamole is mouthwatering and insanely delicious! Also known as Boli – this very popular Nigerian street food is generally roasted over an open fire, normally a wire rack will be placed on the fire, and the plantains will be placed on the rack. Well, I want to show you how to bake it in the oven, and it will still be incredibly satisfying. This roasted, grilled or baked ripe sweet yellow plantain recipe can serve as breakfast, lunch, dinner, or snack!

Ripe sweet yellow plantains are naturally sweet, and when it comes to grilling, roasting, or baking, ripe plantains do not go overboard with spices/herbs that would overwhelm this deliciousness.



2 fully ripe plantains

1 avocado

1 tablespoon of olive oil (or less; for brushing/rubbing plantains before baking)

Salt (according to your taste)

Black pepper

Crushed red pepper (according to your taste)

2 tablespoons of chopped red/purple onions


  1. Preheat oven to 400.
  2. Wash plantains; dry with a pepper towel. Peel plantain, and gently slice/cut in the middle.
  3. Cover a baking pan/sheet with foil, and place a baking wire rack on it.
  4. Sprinkle a little salt and oil on the sliced plantains, and use clean hands to rub, making sure the salt and oil are well distributed.
  5. Place the plantains on a rack, and place the rack in a preheated oven.
  6. Bake until fully cooked and slightly golden and a little charred. Flip over after about 15 to 20 minutes in baking to allow for even cooking on both sides. Total cooking may take between 35 – 45 minutes; (sometimes cooking time may depend on the oven, that is how hot it gets.) Keep your eyes on these do not burn it.
  7. Remove from the oven after baking, and serve hot with freshly made guacamole, this recipe serves two people.

For the Guacamole:

  1. Wash and cut the avocado, gently remove the seed and scope it into a clean bowl.
  2. Add some black pepper, sprinkle some salt, and crushed red pepper.
  3. Mash roughly, I like to see some textures, but mash according to how you want it!
  4. Squeeze in some lime juice if you wish, but especially if you are not serving this immediately, as it prevents from turning brown.
  5. Finally, add the purple onions, totally optional, but I love it in mine.


Refrain from using the overly ripe plantains that may appear black and soft because they won’t maintain their shape after cooking. Moreover, they can quickly burn and not taste good!

You can surely roast/bake this without oil or oil spray, but I think a little oil rub makes look even more appetizing

Serve this with spicy pepper sauce or roasted peanuts just like in Nigeria

Even though you can also roast/grill or bake the green/unripe plantains. They equally taste yummy but not sweet, unlike the ripe ones.

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