A tasty Cameroonian dish, usually cooked with meat or fish (dried shrimps go well). At a certain stage during its preparation, the people who ‘own’ the dish generally toss the cooked plantains in a bowl with some palm oil. It is this action of mixing the two together by tossing them up which is known as ‘sese’ - hence the name Sese Plantain. Although this method is not commonly used now, the dish still bears the name. When I tried to toss the plantains, they ended up on the floor - so be warned.


2 large green plantains

2 cups water

2 medium tomatoes, peeled and chopped

hot pepper, to taste

1 large onion, peeled and chopped

cube vegetable stock (optional)

1 tbsp palm oil

salt, to taste

roasted cashew nuts, to garnish


Peel and cut each plantain into 6 rounds. Put into a saucepan with water and boil for 10 minutes. Add the tomates, pepper and onion and cook for another 10 minutes. Crumble in the vegetable stock cube and add the palm oil. Cover the saucepan and let it simmer for at least 5 minutes, before stirring the oil into the food. Let it cook for another 10 minutes abd season to taste. Sprinkle with roasted cashew nuts to serve.

NB: It should be cooked on medium heat and the salt should only be put in when the plantains are cooked.


Serves 2.


country : Cameroon

course : vegan dish


source : Rosamund Grant’s Caribbean and African Cooking / Rosamund Grant