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Loading...Plantain Vert Cuit Cuit is a beloved Cameroonian staple featuring green, unripe plantains boiled whole until fork-tender and creamy. Unlike sweet fried ripe plantains, this savory preparation highlights the starchy, neutral flavor of green plantains, which are typically served with a simple onion-tomato sauce or alongside grilled fish and stew. It is everyday comfort food across Cameroon, especially in the coastal and forest regions.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 265 kcalCalories
- 7 gFat
- 2 gSaturated Fat
- 52 gCarbs
- 5 gFiber
- 5 gSugar
- 3 gProtein
- 640 mgSodium
- 720 mgPotassium
- 30 mgCalcium
- 1.2 mgIron
- 28 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the plantains
- 4 large green (unripe) plantains, skin on
- 1 tablespoon coarse salt
- 8 cups water
For the onion-tomato sauce
- 2 tablespoons palm oil or vegetable oil
- 1 medium yellow onion, thinly sliced
- 2 ripe tomatoes, chopped (about 1 cup)
- 1 small red bell pepper, diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
Directions
- Fill a large heavy-bottomed pot with 8 cups of water, add the salt, and bring to a rolling boil over high heat.
- While the water heats, trim the ends of each green plantain. Using a sharp knife, score the skin lengthwise along each ridge without cutting all the way through to the flesh so peeling after cooking is much easier.
- Carefully lower the whole unpeeled plantains into the boiling water. Reduce the heat to medium so the water stays at a steady boil, and cook for 30 to 35 minutes, until a skewer or paring knife slides easily into the center with no resistance.
- While the plantains cook, prepare the sauce: heat the palm oil in a small skillet over medium heat. Add the sliced onion and cook for 4 to 5 minutes until soft and translucent.
- Stir in the garlic and red bell pepper and cook for another 2 minutes until fragrant. Add the chopped tomatoes, salt, and black pepper, and simmer for 8 to 10 minutes until the sauce thickens and the tomatoes break down into a chunky compote.
- Drain the cooked plantains and let them cool just enough to handle. Peel off the skins using a paring knife; they should slip off easily.
- Slice the peeled plantains on the diagonal into 1-inch thick pieces, or leave them whole if you prefer to eat them by hand as is traditional.
- Arrange the warm plantains on a serving platter and spoon the hot onion-tomato sauce over the top, or serve the sauce on the side for dipping. Eat warm.
- Leftover plantains can be refrigerated for up to 2 days and reheated by simmering in a little salted water, or pan-fried in oil until lightly golden for a crispy variation sometimes called plantain frit.
Cook’s Notes
- Choose plantains that are fully green with no yellow or black spots. Even a slight yellowing means more starch has converted to sugar and the result will be sweeter, not the starchy, neutral flavor this dish requires.
- Leaving the skins on during boiling protects the flesh and prevents it from becoming waterlogged, and the score marks make post-cook peeling much easier.
- Traditional Cameroonian accompaniments include grilled mackerel or sardines, a bitter green-leaf peanut stew, or a simple palm-oil sauce. The plain plantains also pair well with any spicy stew to mellow the heat.
- Do not cut the plantains before boiling. Whole plantains cook evenly and stay creamy inside, while pre-cut pieces can turn mushy and fall apart.
- For a heartier meal, gently press the warm peeled plantains with a fork to flatten them before topping with sauce, similar to a Cameroonian-style plantain crush served at street-food stalls.
