Sese Plaintains (Cameroonian Plantain Stew)
Sese plantains is a Cameroonian stew of goat meat and unripe plantains simmered together in red palm oil. The plantains are used green, so they stay firm and starchy, soaking up the broth while thickening it slightly. Ground crayfish adds a deep savory note, and kale goes in at the end for color and a bit of bitterness. It is cooked in one pot, and a pressure cooker speeds up the meat.
Instructions
Cut the ends off each plantain and run a shallow slit down the length of the peel. Pull the peel away with your fingers, then slice the plantains into thick rounds.
Put the meat in a large saucepan with salt, the cayenne if you are using it, half of the chopped onions and the bouillon. Cover with water and boil until the meat is tender when pierced with a knife. A pressure cooker will shorten this step.
Add the plantain rounds, ground crayfish, red palm oil and the rest of the onions to the pot. Simmer for about 15 to 20 minutes, until the plantains are soft all the way through.
Stir in the chopped kale and cook for another 8 minutes, until the leaves are wilted and tender. Taste and adjust the salt and pepper.
Take the pot off the heat and serve the stew warm.
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