Sese plantains or "Turning Plantains" is a one-pot meal in Cameroon that is delicious and finger-licking. This simply means, there is a lot of stirring to avoid the plantains from burning or sticking to the pot.
Sese plantains is usually called "turnin planty" in many households in Cameroon and it's not expensive. But in the diaspora, oh my goodness, plantains are so expensive. Plantains porridge is simply boiled plantains cooked with palm oil, broth, and leafy greens with everyday spices, and seasonings. Growing up, in our home, we enjoyed eating with our hands, it is finger-licking especially when bitter leaves are being added.
Ingredients to use:
- Unripe Plantains: Unripe plantain is the key ingredient. They should be green and firm. Ripe plantain is not a good option for this delicacy.
- Protiens: Any can be used like chicken, goatmeat, beef etc. I used goat meat and cooked till almost tender before bringing in the plantains, because, the meat requires longer cooking time than the plantains. NOTE: Cooking times in proteins differ, cook proteins with longer cooking time first, before bringing in plantains. When protein is almost tender, bring in plantains. Soft chicken, and soft smoked fish can be cooked same time with plantains.
- Crayfish: This is simply dried shrimps. It gives any dish a shrimpy flavor and taste. Do not miss it.
- Palm oil: Made from palm kernels, it is very healthy. It adds up taste, appearance and flavor to this dish. The reddish color is a plus for this recipe. To cut down on the palm oil, reduce and add vegetable oil.
- Leafy greens: Washed bitter leaves is the main leafy greens for this recipe, the sweetness bitterness of this dish is a treat to the tastebuds. Can be substituted with spinach or fluted pumpkin leaves. Bitter leaves are supposed to be perfectly washed to reduce bitterness. If using the "sweet" bitter leaves, no need to wash.
If You love Sese Plantains, check these out
Sese Plantains (Plantains Porridge)
Plantains cooked with greens, palm oil, and aromatic spices. A treat to your tastebuds.
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Servings: 4 people
Calories: 826kcal
Equipment
Ingredients
- 4-5 Unripe plantains
- 1 kg Goat meat cut into chunks and wash.
- ½ Onion Chopped
- 2 tomatoes
- 2 Cups Bitterleaves Washed, or any leafy greens.
- ¼ Cup Crayfish
- ½ tablespoon Seasoning Powder
- 1 teaspoon Salt
- ½ teaspoon Blackpepper
- ½ teaspoon Whitepepper
- 1 Cup Palm Oil
- 2 teaspoon Hot Pepper flakes or scotch bonnets
- 3-4 cups Water
Instructions
- Using a knife peel the plantains by cutting the top and bottom, then cut a horizontal line from top to bottom. Now use your hands or knife to peel.
- Cut plantains into round chunks and wash perfectly with water.
- Blend tomatoes with a blender and set aside.
- In a pot, add the washed goatmeat chunks, water, seasoning powder, and salt. Stir till combined.
- Cover the pot and bring to a boil on high heat till almost tender. Check the pot every 5 minutes to make sure it doesn't burn or add water if needed.
- When goat meat is almost tender, add yams, onion, tomato puree, white pepper, black pepper, crayfish, bitter leaves, hot pepper, and palm oil. Stir to combine.
- Add more water if needed, cover the pot, and let it cook again on medium heat for 15 minutes till both plantains and goatmeat are tender.
- Now stir again gently and turn off the heat. You can serve right away.
Nutrition
Calories: 826kcal | Carbohydrates: 72g | Protein: 62g | Fat: 67g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 175mg | Sodium: 948mg | Potassium: 1925mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1957IU | Vitamin C: 48mg | Calcium: 94mg | Iron: 8mg
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