Pairs well with Cameroonian Fried Pork and Plantains
Show only recipes from Cameroon
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Cameroonian Fried Pork and Plantains
4.7K views • 8mo ago
233
33
4.9% engagement
A popular Cameroonian street food featuring crispy fried pork and fried plantains served with a flavorful green sauce made from blended spices and herbs. This dish combines tender pork, sweet and savory plantains, and a spicy, aromatic sauce for a soul-satisfying meal.
00:40:00 total
Serves 6
medium
Main Various
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pork - 5-6 pounds (5-6 pounds, combination of ribs without bones cut into cubes, pork cushion meat, and pork feet; or pork chops cut into bite-size pieces)
- basil (codo) - 6 sprigs (6 sprigs fresh)
- ginger root - 2 thumb sizes (2 thumb-sized pieces, peeled and sliced)
- garlic - 2 bulbs (2 bulbs, about 20-23 cloves, peeled)
- leek - 1 (1 leek, cut into chunks)
- leafy celery or parsley - 6 sprigs (6 sprigs leafy Chinese celery or substitute with parsley)
- habanero or scotch bonnet pepper - 1 (1 whole for heat)
- whole white pepper - 2 teaspoons (2 teaspoons)
- Ehuru (African nutmeg) - 2 (2 pebe (whole))
- salt - 3 teaspoons total (2 teaspoons for meat, 1 teaspoon for sauce, adjust to taste)
- Maggi seasoning cubes - 6 cubes total (4 cubes for meat, 2 cubes for sauce, adjust to taste)
- water - 1 cup (about 1 cup for blending spices)
- oil - watch the video to see (1 cup for frying spices, plus additional oil for deep frying plantains)
- plantains - 6 (6 half-ripe plantains, peeled)
- thinly sliced onions - watch the video to see (for serving)
- minced parsley - watch the video to see (for garnish)
- mayonnaise - watch the video to see (for serving on the side)
Instructions
- Prepare the meat: Thoroughly rinse the pork meat and transfer it to a pot.
- Make the spice paste: In a blender, add fresh basil, peeled and sliced ginger, garlic cloves, leek chunks, leafy celery or parsley, habanero or scotch bonnet pepper, whole white pepper, African nutmeg, and about 1 cup of water. Blend into a smooth paste.
- Season the meat: Add 2 teaspoons salt and 4 Maggi seasoning cubes to the meat. Add 1 cup of the blended spice paste to the pork and mix well.
- Cook the meat: Turn heat to medium-high and bring the meat to a simmer. Let it cook for about 20 minutes or until tender.
- Prepare the green sauce: In another pot, heat 1 cup of oil. Add the remaining blended spice paste, 1 teaspoon salt, and 2 Maggi seasoning cubes. Bring to a simmer and cook for 5 to 10 minutes.
- Fry the plantains: Peel the plantains (preferably half-ripe). Heat oil for deep frying on medium-high heat. Deep fry the plantains whole until golden. Remove and drain on paper towels.
- Chop meat and plantains: Let the fried plantains cool slightly. Chop the fried plantains and cooked pork into bite-sized pieces.
- Fry pork and plantains together: Heat some oil in a skillet. Fry the chopped pork and plantains together briefly.
- Combine with green sauce: In a skillet over medium heat, add a good amount of the green sauce. Add the fried pork and plantains along with thinly sliced onions. Toss well to coat everything with the sauce.
- Serve: Serve garnished with minced parsley and a scoop of mayonnaise on the side. Optionally add pepper sauce for extra heat.
