Cameroonian Sese Plantains

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Put the goat meat in a pot, cover it with water, add 1/4 cup of the chopped onion and 1/2 teaspoon salt. Cover, bring to a boil and cook for about 20 minutes, until tender but still with some bite.
2. Peel the plantains: cut off both ends, score the skin lengthwise in four places about 1 inch apart without cutting into the flesh, then lift the skin off with your fingers.
3. Rinse the peeled plantains and cut them into coins about 1 inch thick.
4. Add the plantains to the goat meat. Add water to cover the plantains, then add the palm oil and the remaining onion.
5. Crush the crayfish in a blender, small mortar or a sealed bag with a rolling pin until broken down a little. Add it to the pot, stir, cover and bring to a boil.
6. While the pot heats, blend or crush the garlic and ginger into a paste.
7. Once the pot boils, add the garlic and ginger paste, the remaining 1 teaspoon salt, the Maggi cubes and the whole habanero if using. Stir, cover and cook for about 30 minutes, until the plantains are very soft and break easily with a fork. Add water if it gets low; the dish should be saucy.
8. Taste and add more salt if needed.
9. Roughly chop the spinach, add it to the pot and stir until it wilts and mixes in. Turn off the heat.
10. Cover and rest for 5 minutes, then serve hot.

Summarized from Precious Kitchen's video. Watch it for the details.

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