Sese Plantains( Porridge ) – a popular Cameroonian and West African everyday meal that is brimming with flavors from plantains, meat and spices and seasonings. A family-friendly one-pot meal!
Sese plantain is one of my go to lazy meals to make around the house because you dump everything in the pot, and then you let the flavors slowly blend. This everyday one-pot meal is frequently dished- up in most households in Cameroon and throughout West Africa. It is sometimes called turning plantains in other parts because some stirring is involved during the cooking process, to prevent the plantains from sticking to the pot.
It can be simple with only plantains, palm oil, salt and crayfish or elaborate with fish, meat (any variety) and vegetables. Washed bitter leaves are usually used for this recipe (I replaced the bitter leaves with kale).
Sometimes people omit the oil which is OK, when cooking pepper soup plantains (another kind of plantains soup). However, Palm Oil adds an interesting and authentic flavor to the dish, as well as an intense red color from the high beta-carotene.
If using a tough cut of meat- like goat meat or shank meat, you have to boil the meat first, before starting the dish. Then, the plantain is slowly cooked in the meat stock until a tender and succulent meal.
Sese Plantains( Porridge ) - a popular Cameroonian and West African everyday meal that is brimming with flavors from plantains, meat and spices and seasonings. A family-friendly one-pot meal!
- 2 pounds of meat goat meat, shank meat
- 1 medium onion chopped
- 4 pounds of unripe plantains
- 1/2 cup Crayfish
- ½ cup of Palm Oil
- 2 Maggie 1 Tablespoon bouillon
- Cayenne Pepper optional
- 1 bunch of fresh kale chopped
- Salt and pepper to taste
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In Large –sized sauce pan, boil meat seasoned with salt, cayenne pepper, 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 will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back.
- Cut the plantains into thick round shape.
- Place the plantains into the pot of boiled meat, add the Maggie, crayfish red oil and remaining onions
- Bring to a boil and low the cooker to medium and let it cook slowly for about 20
- Finally add the kale and cook for an additional 10 minutes
- Remove fro m heat and serve warm.
Hi, I’m 18 and I’ve been cooking with your recipes for almost a year now. My results from this partucular recipe compeled me to comment. I made sure to follow the instructions to the best of my ability and I will say this is one of the best my meals have ever tasted. I will most definitely continue cooking using your recipes because they are so diverse and produce delicious results. Thank you very much for what you do :).
This really warmed my heart, Jennifer. I am so glad you have been cooking my recipes and even more so that your this Sese plantains recipe was a hit with you :). This was one of my first recipes on the blog so this is a huge deal for me :). Thank you for taking the time to leave feedback. Happy cooking!!
How much is “2 Maggie”?
Can I just substitute boullion for whole amount?
Yes you sure can. Start with 1 teaspoon and add more , if desired.
Where do you buy crayfish?
It can be purchased at most African Stores. Some online African stores might carry it too
Hi Imma, I’m planning to try this recipe tomorrow and I was wondering, how much (if any) water do you think recipe needs if I’m going to use a slow cooker? I’m a bit confused on whether I should use bouillon *and* the Maggi or just the Maggi.
Either works-bouillon or the maggie. In regards to your other question I can’t say for sure . It’s one recipe I haven’t made in a slow cooker . I would start off with 1/2 the recommended amount and go from there .
OMG. I am an expat living my retirement years in Costa Rica and I love cooking. I am learning to cook with plantains and made your Sese Plantain yesterday. Had to substitute achiote for palm oil, but it turned out delicious. The best stew dish I’ve ever made or even tasted. Thank you so much!!!
How’s Costa Rica, Michael? I’m glad it turned out well for you. Enjoy!
Would love to try this recipe. Two questions though. Does 1/2 crayfish refer mean 1/2 cup of fresh crayfish? And second, how to you think lamb will work in this recipe?
Yes, it’s 1/2 cup crayfish. And lamb would work as well. I make it with goat meat all the time .
I love this so nice my mom was so happy of my cooking yesterday thanks Imma
Glad it worked out well for you. Thanks for letting me know.
Hi Imma,
I can’t wait to try this recipe!
How many cups of chicken broth do I use? It says something about chicken broth, I am not sure if I should add chicken broth w the beef or Maggie? If I want to use maggie, how many should I use; would one cube work?
Finally, when should I add the Scotch bonnet pepper?
Is pepper sauce okay?
Hi Jasmine! I am so glad you want to cook this recipe.
The chicken broth should just cover the plantains when cooking. I use the chicken broth with no added salt. That way I get to control the amount of salt/Maggi in the recipe. Adjust the salt/Maggi to your taste. You can add more chicken broth depending on the consistency you want.
You can add the scotch bonnet pepper about 10 minutes to the end. I would suggest you do not add the pepper sauce to the pot of food, but if you need the extra heat, feel free to add it to your plate of food ( I do this all the time lol.)
Do let me know how it goes.
So delicious!!! My boyfriend was happily surprised by my cooking this evening and my 5 year old cleaned his bowl!! Thank you Imma!
My Pleasure! Ginny!
Thanks a million for this recipe! I’ve used it now several times and have it bookmarked.
Comes out perfectly each time. Love it.
Thanks!
I so happy you love this recipe, just like I do.
I love this recipe so sweet I have try to cook it is so nice thanks.