The Stove
Cameroonian Plantain Porridge Recipe (Born House Planti, Turning Planti)
This is a one-pot Cameroonian dish made with plantains, palm oil, smoked fish and other ethnic flavours.
Ingredients · Servings 4
- 4-5 unripe plantains (peeled and cut in halves)
- 1/2-1 cup palm oil
- 1 pound smoked fish and meat of choice (about half kg) (I used goat meat)
- 1/2 cup crayfish
- 1 Maggi Crevette (seasoning cube) or 2 teaspoons of bouillon powder
- 2 tablespoons blended garlic and ginger (optional)
- 1 habanero (hot) pepper (optional)
- 1 teaspooon contri onions (rondelles) (optional)
- Salt
- 3-4 handfuls green leafy vegetable - I used spinach (traditionally, bitterleaf is used)
Method · 55 min
- If using a tough meat like goat meat, place in the pot with water the same level as the meat and bring to a boil. When the meat boils for five minutes, add in the plantains. If using softer meat, perhaps a soft cut of beef, put it in the pot with plantains at the same time.
- Once the plantain is in the pot, add in all other ingredients except the vegetable. Let it cook for about 30 minutes until the plantain is thoroughly cooked. Check constantly to see if there's a need to add more water.
- Now, add in the vegetables and let it simmer with the plantains for 2 minutes. Turn off the heat and serve warm.
Traditionally, it is made when a woman has a new baby. When the meat boils for five minutes, add in the plantains.
If using softer meat, perhaps a soft cut of beef, put it in the pot with plantains at the same time. Once the plantain is in the pot, add in all other ingredients except the vegetable.
Let it cook for about 30 minutes until the plantain is thoroughly cooked. Check constantly to see if there's a need to add more water. Now, add in the vegetables and let it simmer with the plantains for 2 minutes.