That is likely the longest post title I’ve written, but this Cameroonian plantain porridge deserves it. Loved across Cameroon, it goes by many nicknames: “born house planti,” “porridge planti,” or “turning planti.” Planti is simply a short form of plantain.
When a dish is beloved, people naturally shorten its name—Spaghetti Bolognese becomes Spag Bol, Pounded Yam becomes Poundi, and plantain becomes Planti. This porridge-style dish is a comforting, one-pot meal cooked with palm oil, spices and leafy greens. Traditionally bitterleaf is used, but fresh spinach makes a great substitute when bitterleaf is hard to find.
Note: the word “porridge” here doesn’t refer to the grain-based porridge familiar in many parts of the world. In West Africa, “porridge” can describe a one-pot, mashed or stewed starchy dish like this plantain meal.
This Cameroonian plantain porridge is flavorful, easy to prepare and perfect for busy days—you mostly dump ingredients into one pot and let everything simmer. The version below includes smoked fish, goat meat and crayfish for a rich, layered taste.
In Cameroon the dish is often called “born house planti” because it’s commonly prepared when a woman has a new baby. It’s a nourishing, celebratory meal prepared in a single pot and ready quickly—ideal when you don’t want to spend hours in the kitchen.
Watch how to make Cameroonian Born House Planti:
Cameroonian Plantain Porridge Recipe (Born House Planti, Turning Planti)
Cook: 45 mins |
Total: 55 mins |
Servings: 4 people
Ingredients
- 4–5 unripe plantains, peeled and halved
- 1/2–1 cup palm oil
- 1 pound smoked fish and meat of choice (about ½ kg) — I used goat meat
- 1/2 cup crayfish
- 1 Maggi Crevette (seasoning cube) or 2 tsp bouillon powder
- 2 tablespoons blended garlic and ginger (optional)
- 1 habanero pepper (optional)
- Salt, to taste
- 3–4 handfuls green leafy vegetable (spinach used here; traditionally bitterleaf)
Instructions
- If using a tough meat like goat, place it in a pot with water just covering the meat and bring to a boil. After the meat has boiled for about five minutes, add the plantains. For softer cuts, add meat and plantains together.
- Add all remaining ingredients except the leafy greens. Let everything cook for about 30 minutes, or until the plantains are thoroughly cooked. Stir occasionally and add water if needed to prevent sticking.
- Add the leafy greens and simmer for about 2 minutes. Turn off the heat and serve warm.
Notes
No need to chop the leafy vegetables for this recipe; simply wash and add them whole or in manageable bunches.
Nutrition (per serving)
Calories: 657 kcal | Carbohydrates: 61 g | Protein: 33 g | Fat: 34 g | Fiber: 4 g
Additional Info
Course: Main Course | Cuisine: Cameroonian
