Cameroonian Plantain Porridge Recipe (Born House Planti, Turning Planti) By Precious Core
This is a one-pot Cameroonian dish made with plantains, palm oil, smoked fish and other ethnic flavors. Traditionally, it is made when a woman has a new baby. Literally finger-licking good! Cameroonians has nicknamed the food in many ways. It is called “born house planti”, “porridge planti” or “turning planti.” There’s even another version known as “sese planti“. By the way, planti is short for plantain.
These plantains cooked in water and palm oil and loaded with ethnic flavors is one of my favorite one-pot dishes of all time. All you need to do is dump things in the pot and let them cook and you will be amazed at the results. The dish is colloquially called Sese Plantains in Cameroon. It is sometimes referred to as porridge plantains.
45 unripe plantains peeled and cut in halves
1 pound smoked fish and meat of choice (about half kg)I used goat meat
2 tbsp blended garlic and ginger optional
1 1 habanero (hot) pepper optional
1 tsp contri onions (rondelles) optional
34 handfuls green leafy vegetable
I used spinach traditionally, bitterleaf is used
Ingredients
45 unripe plantains peeled and cut in halves
1 pound smoked fish and meat of choice (about half kg)I used goat meat
2 tbsp blended garlic and ginger optional
1 1 habanero (hot) pepper optional
1 tsp contri onions (rondelles) optional
34 handfuls green leafy vegetable
I used spinach traditionally, bitterleaf is used
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