This is a simple and hearty one-pot meal heavily loaded with flavors, and very popular in Cameroon and West Africa.
The name “Plantain Porridge, Turning Planti, or Born House Planti” refers to the act of stirring the plantains from time to time to avoid it burning. “Planti” is the short form of plantains (Cameroonian pidgin english).
One reason, I loved attending birth celebrations (born house) is because this dish was always present, don’t get me wrong. Of course, I will celebrate the arrival of the newborn baby, but I know for sure, “turning planti” is on the way lol.
I also noticed that, porridge plantains taste even better the next day. Same with Eru, Ndole, and Ekwang.
Recipe Ingredients, Tips, and Variations:
- Plantains: Must be green or unripe. This cannot be substituted with ripe plantains.
- Meats: I used goatmeat which has the same cooking time as the plantains. I boiled them together before bringing the other ingredients. If using soft meats, boil the plantains first until almost tender, before adding meats with the rest of the ingredients. Sometimes, the meat is very hard which will require boiling first before bringing the plantains.
- Bitter leaves: Traditionally, this is the green used for this recipe. This can be substituted with spinach, kale, or collard greens.
- Palm oil: This adds flavor to the dish and gives the meal that inviting color. If you want to cut down on palm oil, use it in moderation or skip it. If skipping, the dish will now look like pepper soup.
What to serve with Porridge Plantains.
It is eaten as it is. You can pair it with some avocado or safou (African black plum). A very yummy combo.
- 1 kg Goatmeat beef, chicken, pork. washed.
- 6-7 Green plantains
- 3-4 sprigs Green onion
- 1 cup Smoked fish
- 1 tsp Blackpepper
- ½ tsp Whitepepper
- 2-3 tsp Seasoning powder or beef bouillon
- 2 tsp Salt
- 1 cup Washed bitter leaves Spinach or kale
- ½ Leeks the green part
- 1 medium Onion
- 2 Scotch bonnets optional
- ½ cup Crayfish
- 1 tbsp Ginger and garlic paste
- 2 cups Palm oil
- Using a chopping board, slice the leeks, onion, parsley, and green onions into chunks. Transfer to a blender and blend till smooth.
- Peel the plantains using a knife and cut them into 2 halves, wash and transfer them into a large pot.
- Now put the washed goatmeat in the same pot, add the seasoning powder and salt. Stir with a spoon till combined.
- Add water, and cover the pot let it cook on high heat till the meat and plantains are almost tender (20 minutes). Check the pot every 5 minutes, to make sure it doesn't burn, and add water if needed.
- Pour in the blended mix, bitterleaves, crayfish, ginger garlic paste, smoked fish, whitepepper, blackpepper and plam oil. Stir till well combined.
- Add water if needed and cover the pot so it cooks until the meat and plantain are fully cooked and sauce thickened. Test meat and plantain doneness with a fork or knife.
- Serve right away on a plate. Enjoy