Hi There!
Today we are travelling to Cameroon, more precisely the Western Region, also called Grassfields, the land of the Bamileke people hint to the name of the blog). The dish of the day is: Kondre (Plantain and Beef/Goat Stew).
(Yes, Plantains… again… you should know how I roll by now lol)
A delicacy often served during festivities such as traditional weddings, birth of a child or even weddings, I think it is one of the easiest to make in Cameroonian cuisine.
While it’s extremely easy to cook, beware of the cooking time: no less than 2 hours, the time varies according to the pot size and nature (ie: regular pot, pressure cooker).
Growing up, to this day, Kondre has always been one of my favorites: there is a comforting balance between the simplicity of the ingredients and the explosion of flavors.
The key to a great Kondre is tender meat, tender-enough plantain and allowing the bananas to absorb the flavors of the spices.
Indeed, there are 3 main components to the dish: Meat, Plantains and the Spices.
Meat
While the “traditional” recipe calls for Goat meat, using Beefs also very common. Some people go as far as using smoked Pork, but I personally stick to the main two.
As I previously stated, do not rush the process: allowing the meat to cook for at least an hour and a half. You want the meat to meat in your mouth, almost falling off the bone.
Plantain
Green, unripe plantain only! It’s a must that they are unripe, otherwise, not only they won’t sustain the long cooking time, but the taste will also be completelty different: if they ain’t green it ain’t a Kondre.
Spices
This is what separates Kondre from other Plantain and Meat stews: the unique blend of spices.
The African spices which should never miss from your Kondre are: Pebe, Djansang (Akpi), Rondelle and Quatre-Cotés, especially the first three.
Ground or whole, the form doesn’t matter; nevertheless, I advise toasting, if possible, the seeds and grains prior to blending/crushing them to release a mximum of flavors.
This dish is so rich that you won’t need a side: it is essentially a whole dish on its own. Still, feel free to have a small portion of white rice if you wish.
Regarding the texture, I turn off the stove when the sauce has thickened, because that’s how I like, but there is no rule. If you want something less sauc-y, go for it, as long as the meat is tender.
For more Plantain recipes, check these out:
- Plantain and Mushrooms Gratin
- Chicken Gizzard Stew with Plantain and Peppers
- Lime and Cinnamon Roasted Plantains
- Poulet DG (Cameroonian Chicken and Plantain Stew)
- Vegan Tofu Stuffed Plantain
- Cameroonian Turning Plantains (Sese Plantains)
Kondre (Cameroonian Plantain and Beef Stew), with Video
Course: Main, StewCuisine: African, Cameroonian6
servings20
minutes3
hoursIngredients
1kg Beef (or Goat/Pork)
1 tablespoon Vegetable oil
1 tablespoon Messep
3 Pebe seeds
10 Djansag Seeds
4 cloves
2 rondelles
5 White Pepper seeds (Penja)
10 Basil leaves
1 tomato (chopped)
1 Leek (sliced)
1 large Onion (chopped)
1 Celery stalk
5 Garlic cloves
80g ginger (peeled)
Salt to taste
1 bouquet garni
4 tablespoons Palm Oil
Directions
- Peel and rinse the plantain. Cut in half and let sit in cold water.
- Wash and pat the meat dry.
- Salt the meat and let sit 10 minutes.
- Heat up vegetable oil in a large pot. Add in the meat. Cook until the meat brown.
- (optional) Bring a small pan to a very high temperature. Add in the pebe, rondelles, quatre cotés, djansang and white pepper. Toast them.
- Remove the meat and set aside.
- In a mixer, add in the basil, leek, celery, garlic, ginger, tomato, 4 cotés (or cloves) and toasted seeds. Blend until smooth.
- In the same large pot, add in the plantain, half of the blended mix, salt and cover in water. Cover and cook for 45 minutes.
- Add in the meat, the remaining blended mix, palm oil and bouquet garni. Cover and cook another 60 minutes, until both the meat and plantain are tender.
- Stir occasionally to avoid burning and salt to taste.
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