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Kondré is a common meal of the Western region of Cameroon. It is simple, economical, nutritious, and easy to cook plantain meal.
It is usually consumed during traditional occasions like weddings, family dinners, funerals and what have you.
Having this on your table during weekends will give a broader smile to your house hold.
Origin of Kondre
This is a very well-liked, unusual, and strongly spiced one-pot dish from Cameroon.
It originated in the western region of Cameroon, notably among the bamelieke tribe, and is commonly referred to as Kondres.
Kondre Recipe
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.
Allow the meat to cook for at least an hour and a half. You want the meat to melt in your mouth, almost falling off the bone.
Plantain: Green, unripe plantain only! It’s a must that they are unripe, otherwise, not only won’t sustain the long cooking time, but the taste will also be completely 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 before blending/crushing them to release a maximum 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.
The actual preparation is simple and straight -forward. Boil meat, blend all the spices, and cook in a large pot with tons of water or broth.
This concoction yields a rich savory sauce with tender meat and plantains. Since it is cooked for about 2 hours. The flavor concentrates very nicely.
Be Sure to Try These Other Plantain Dishes!
Be sure to recreate this incredible dish. Enjoy!
Kondre (Cameroonian Plantain and Beef Stew)
Ingredients
- 1 kg 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 to mato chopped
- 1 Leek sliced
- 1 large Onion chopped
- 1 Celery stalk
- 5 Garlic cloves
- 80 g ginger peeled
- Salt to taste
- 1 bouquet garni
- 4 tablespoons Palm Oil
Instructions
- 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.
