Recipe: Appetizing Boli and smoked fish sauce

Swaadisht Nuskha


Boli and smoked fish sauce. Click to check my Boli recipe www.tasteeasun.blogspot.com. Hi guys, sorry I have been MIA for a while. I am back with a recipe of Roasted plantain popularly known as boli in Nigeria and a fish pepper sauce.

Boli and smoked fish sauce Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish. Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. You can cook Boli and smoked fish sauce using 6 ingredients and 1 steps. Here is how you cook it.

Ingredients of Boli and smoked fish sauce

  1. You need of Plantain.
  2. You need of Smoked fish.
  3. You need of Onions.
  4. It's of Pepper.
  5. It's of Palm oil.
  6. You need of Cray fish.

Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste. Smoked fish may be hot or cold smoked. Fatty fish, like smoked salmon and mackerel, are particularly healthy, as they are rich in protein and omega Smoked fish refers to fish that has been hot smoked or cold smoked.

Boli and smoked fish sauce step by step

  1. Cut open plantain, dice as you wish and put on a grill. As the plantain is grilling, dice your pepper and onions. Put palm oil on a hot pan and add onions and pepper and allow to simmer. After it simmers add smoked fish, Knorr, cubes, Cray fish and salt to taste while you wait for your plantain to cook.

Smoked fish is healthy, but often contains a large amount of sodium. Roman fish sauce was used in a variety of recipes, like those from Apicus's cookbook De Re Coquinaria - available for free online - as well These days, fish sauce is a staple in Southeast Asia, with the version from the Vietnamese island of Phu Quoc being the first product in Southeast Asia to. This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.