A few days ago I read an article on my sister and friend’s blog, Joy2Endure, that examined a tradition many of us are losing as we embrace modern life: the Born House celebration. In Cameroon, “Born House” refers to the ceremony traditionally held to welcome a new mother and her baby. These gatherings are usually attended by older women experienced in childbirth, who sing lively songs such as:
Planti eh, planti eh
Planti for pikin
E sabi sweet
During the celebration the mother receives many gifts—soap bars, locally called “savon”, are common so she can wash the baby’s clothes—and relatives and friends take turns carrying the baby. It’s a warm, joyful occasion. While many Cameroonians now prefer Western-style baby showers and elaborate first-birthday parties, the affection for Born House Planti remains strong.
Born House Planti is the symbolic meal served at these celebrations. The name comes from “planti”, short for plantains. The dish features plantains cooked in palm oil with traditional seasonings. There’s a belief that the baby’s umbilical cord is sometimes buried beneath a plantain tree, and when the plantains grow they are prepared for the celebration—an act meant to bless the baby. Whether that origin story is strictly accurate or not, the plantains in this dish are undeniably delicious.
After reading that piece I couldn’t get the idea out of my head: “Cook Born House Planti! Cook Born House Planti!” As a committed foodie, I followed that nudge and prepared the dish.
BORN HOUSE PLANTI RECIPE
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Serves: 3
Ingredients
5 unripe plantains
Smoked fish and/or meat of choice (I used smoked goat meat; pound if using smoked fish)
1 cup washed bitterleaves
1 onion
A quarter cup ground crayfish
One and a half cups palm oil
3 small seasoning cubes (Maggi or Knorr)
1 tablespoon ground ginger and garlic
Country onion (Ngakanga) — use one if available
Salt to taste
Method — How to make Born House Planti
If you’re using meat, start by bringing it to a boil. If you’re using only smoked fish, bring the peeled plantains to a boil instead. For very tender meat you can boil it together with the peeled plantains. The water level should be slightly above the meat.
If your bitterleaves are dried, soak them in water until rehydrated; fresh bitterleaves need no soaking. If you can’t find bitterleaves, kale is a good substitute and will deliver a similar slightly bitter note. For a milder version, use spinach. You can soak dried leaves the night before if convenient.
Peel the plantains and cut each into two pieces (some prefer leaving them whole). By this time your meat or fish stock should be boiling.
Add the peeled plantains to the pot.
Pour in the palm oil.
Add the bitterleaves.
Chop the onion (and country onion if using) and add it to the pot.
Cover the pot and let the ingredients simmer together. After a while add the ground crayfish, seasoning cubes, ground ginger-garlic mix and pepper if you like heat.
Cover again and allow everything to cook through. While it simmers, it’s traditional to sing and dance: “Planti eh, planti eh. Planti for pikin e sabi sweet!” A little joy never hurts the flavor.
Uncover the pot and taste, then adjust the seasoning to your preference. Your Born House Planti is ready to serve.
As the plantain dish rests, the palm oil often rises to the surface—this glossy finish, or oyel, is part of the dish’s appeal and signals it’s time to eat.
Notes
Avoid stirring the pot frequently while it cooks. Instead, hold both sides of the pot and gently shake it to distribute ingredients; if stirring is necessary, use a wooden spoon. If you prefer, add tomatoes—some people do, though I like mine without. Enjoy your Born House Planti and the warmth it brings to any gathering.