Cameroonian Turning Plantains (Sese Plantains) with Video

Hello there!

I hope you all had a wonderful week: mine has been absolutely hectic but the weekend is (finally) here, which means… nothing, I have zero plans for the next two days so we shall see xD

Today’s recipe comes straight out of Cameroon: Turning Plantain!

This Cameroonian dish, particularly popular in the Western region, is a porridge (I use the term in the African way, to refer to stew-like dishes) frequently eaten on weekends or for special occasions. Its name, Turning Plantains or Sese Plantains, refers to the act of stirring the plantain in the pot to avoid burning it. There are 4 key ingredients to this recipe: plantain, meat, palm oil and greens.

The Plantain

I won’t spend much time on the plantains, as this is my 5^th plantain recipe already (oops), so you should already know the drill xD

The only thing worth saying is that it’s mandatory that the plantain be unripe and green: you want to avoid ending up with extra mushy and burnt plantain at the bottom of the pot. Moreover, not only the taste is significantly less sweet, the texture too is different: harder, almost potato-like.

For the connoisseurs, it’s similar to another Cameroonian dish called Kondre, made of goat/beef meat and plantain. They differ by two things: you won’t usually find palm oil and definitely no leafy greens in the Kondre.

The Meat

There isn’t an “official meat” for the Turning Plantain, even though goat meat is the most popular choice. For this recipe, I decided to use lamb meat, another favorite of mine. Whether you use goat, beef or lamb, do not forget the smoked fish, it doesn’t really matter what kind of fish, as long as it is smoked and can release the smoky flavor.

The Oil

Look, I firmly believe in the saying “everything in moderation” (except for fried plantain), so, no, I won’t stop using palm oil in the kitchen: it’s flavorful, a staple in Central African cuisine and, as aforementioned, if consumed in moderation, it won’t clog your arteries **shrugs**

The Greens

Traditionally, this recipe calls for Okok leaves, also known as Eru or Fumbwa. I didn’t have enough in my freezer so I added spinach and kale; feel free to use whichever you may like, or find.

Oh, I almost forgot: Crayfish!

Also known as the MVP of Central African cuisine, this ingredient alone will completely change the outcome of this recipe (… or any recipe, for that matter). No, seriously, skip the Okok leaves, and use spinach instead if you wish, but please make an extra effort in finding dried crayfish in ethnic stores… thank me later 😉

Well, without further ado, scroll down for the full recipe and video instructions.

Bon Appetit!

For more Plantain recipes, click the links here below:

• Vegan Tofu Stuffed Plantain
• Plantain and Mushrooms Gratin
• Chicken Gizzard Stew with Plantain and Peppers
• Lime and Cinnamon Roasted Plantains
• Poulet DG (Cameroonian Chicken and Plantain Stew)

For more African Stew recipes, click the links here below:

• Red Red (Ghanaian Bean Stew)
• Poulet Yassa (Chicken Yassa Stew)
• Njama Njama Greens with Smoked Chicken
• Mafe Coco (Peanut and Coconut Milk Chicken Stew)