Cameroonian Sese Plantains is a flavorful one-pot meal made with green plantains, red palm oil, dried fish, crayfish and other aromatic ingredients. This hearty dish is perfect for dinner and delivers a pleasant smoky depth from the dried seafood and palm oil.
Today I’m sharing one of my favorite Cameroonian dishes: Sese Plantains (also called Sese Planti or Turning Planti). It’s often described as unripe plantain porridge because the green plantains break down during cooking to produce a thick, saucy consistency.
The name “sese” comes from the stirring motion used while cooking the plantains. As they soften and release starch, frequent stirring helps achieve the right texture.
I didn’t always love Sese Plantain as a child, but my mother’s version—rich with a variety of dried fish—made it irresistible. The dried fish adds a deep, smoky flavor that defines the dish.
My recipe combines dried fish with optional goat meat for extra richness. Dried fish and crayfish are typical West African pantry items and are usually found at African grocery stores. If you don’t have access to these specialty shops, you can adapt the recipe with smoked fish or increase the amount of fresh protein.
Ingredients for Sese Plantains
1. Green plantains. Use unripe, firm green plantains. They hold up during cooking and break down into the classic porridge texture.
2. Red palm oil. Red palm oil provides a distinct flavor and bright orange color essential to the dish. Neutral oils will not deliver the same character.
3. Crayfish. Dried crayfish (small dried shrimp) contribute smoky, umami flavor. They are common in West African cooking and add depth to the dish.
4. Dried fish. Smoked or dried fish gives the meal its signature smokiness. Use any variety and remove bones before adding to the pot.
5. Goat meat (optional). Goat is traditional and adds lean flavor, but the dish can be delicious without meat. Beef is an acceptable substitute.
6. Leafy greens. Bitterleaf is traditional, but if unavailable use baby spinach or kale. Spinach is convenient because it doesn’t need leaf-picking.
7. Salt. To taste.
8. Maggi seasoning cubes. Common in West African kitchens, they enhance the savory profile of the dish.
Sese Plantains is smoky, deeply flavorful and comforting. I hope you enjoy this recipe that reflects my Cameroonian culinary heritage.
Watch How To Make Sese Plantains
Watch a step-by-step video demonstration on YouTube to see the technique and timing. If you enjoy the video, consider subscribing to the creator’s channel for more recipes.
More of My Favorite Cameroonian Recipes
- Poulet DG
- Jollof Rice
- Kwacoco
Cameroonian Sese Plantains
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Ingredients
- 1 pound goat meat, cut into 2-inch slices substitute with beef or increase dried/smoked fish
- 2 medium onions, chopped
- 1 1/2 teaspoons salt
- 6 green (unripe) plantains
- 2 cups dried fish, bones removed
- 1/2 cup crayfish (dried shrimp)
- 1 cup red palm oil
- 2-3 inches ginger root, peeled
- 6-8 cloves garlic, peeled
- 4 Maggi seasoning cubes 4g cubes
- 1 habanero or scotch bonnet pepper optional
- 4 cups baby spinach (or kale)
Instructions
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Place the goat meat in a pot and add enough water to cover it. Add 1/4 cup chopped onion and 1/2 teaspoon salt. Cover, bring to a boil and simmer until the meat is tender but still slightly firm, about 20 minutes.
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Peel the plantains. To do this, cut off the ends and score lengthwise without cutting into the flesh. Make two or three shallow lengthwise cuts around the peel, then use your fingers to lift and remove the skin. Rinse and slice the plantains into 1-inch coins.
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Add the plantain slices to the pot with the goat meat. Pour in enough water to cover the plantains, then add the red palm oil and the remaining chopped onions.
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Lightly crush the crayfish so it breaks down (use a blender, mortar or a sealed bag and rolling pin). Add the crushed crayfish and the dried fish to the pot, then stir to combine. Cover and bring to a boil.
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While the pot is heating, blend or crush the garlic and ginger into a paste.
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When the pot reaches a boil, add the garlic-ginger paste, the remaining 1 teaspoon salt and the Maggi seasoning cubes. Add the whole habanero pepper if using (many cooks add it whole so it imparts flavor without making the dish overly spicy). Stir, cover and simmer about 30 minutes, until the plantains are very soft and easily mashed with a fork. Add water if needed—the dish should remain saucy.
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Taste and adjust seasoning with additional salt if necessary.
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Roughly chop the spinach and stir into the pot. Cook just until the greens wilt and combine with the plantain mixture, then remove from heat.
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Let the pot rest, covered, for 5 minutes before serving. Serve hot—avocado on the side pairs beautifully.
Notes
2. Bitterleaf is the traditional green used in Sese Plantains and adds a pleasant bitterness that balances the richness. If bitterleaf isn’t available, spinach or kale are good substitutions.