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Kondre (Cameroonian Plantain and Beef Stew)

laviebami
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).
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Course Main Course, stew
Cuisine Cameroonian
Servings 6

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.
Tried this recipe?Let us know how it was!