Sese Plantains (Porridge)
A hearty West African (Cameroonian) plantain porridge cooked with goat or shank meat, crayfish, palm oil and kale.
Ingredients
| 2 pounds | 905 g | meat (goat meat, shank meat) |
| 1 | medium onion, chopped | |
| 4 pounds | 1.8 kg | unripe plantains |
| 1/2 cup | 120 ml | crayfish |
| 1/2 cup | 120 ml | palm oil |
| 2 cubes or 1 tablespoon | Maggi / bouillon | |
| — | cayenne pepper (optional) | |
| 1 bunch | fresh kale, chopped | |
| — | salt and pepper to taste |
Instructions
- In a large saucepan, boil the meat seasoned with salt, cayenne pepper and onions until tender, depending on the meat. You can shorten this process in half by using a pressure cooker.
- Using a sharp knife, cut both ends off the plantain (this makes it easy to grab the skin). Slit a shallow line down the long seam of the plantain, peeling only as deep as the peel. Remove the plantain peel by pulling it back.
- Cut the plantains into thick round shapes.
- Place the plantains into the pot of boiled meat and add the Maggi, crayfish, red (palm) oil and remaining onions.
- Bring to a boil, lower the heat to medium and let it cook slowly for about 20 minutes.
- Finally add the kale and cook for an additional 10 minutes.
- Remove from heat and serve warm.