Cameroonian Plantain Porridge Recipe (Born House Planti, Turning Planti) By Precious Core

Rating
ShareTweetSaveShareBigOven
Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 45 unripe plantains peeled and cut in halves
  palm oil
 1 pound smoked fish and meat of choice (about half kg) I used goat meat
 ½ cup crayfish
 1 Maggi Crevette (seasoning cube) or 2 teaspoons of bouillon powder
 2 tbsp blended garlic and ginger optional
 1 1 habanero (hot) pepper optional
 1 tsp contri onions (rondelles) optional
 Salt
 34 handfuls green leafy vegetable
  I used spinach traditionally, bitterleaf is used

Ingredients

 45 unripe plantains peeled and cut in halves
  palm oil
 1 pound smoked fish and meat of choice (about half kg) I used goat meat
 ½ cup crayfish
 1 Maggi Crevette (seasoning cube) or 2 teaspoons of bouillon powder
 2 tbsp blended garlic and ginger optional
 1 1 habanero (hot) pepper optional
 1 tsp contri onions (rondelles) optional
 Salt
 34 handfuls green leafy vegetable
  I used spinach traditionally, bitterleaf is used

Directions

Cameroonian Plantain Porridge Recipe (Born House Planti, Turning Planti) By Precious Core

Responses

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

African Vibes