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Kondre - Cameroon

Originally from the West Cameroon region. It is a delicious stew made with non-mother plantains

Ingredients

  • 6 Plantains not ripe
  • 4 tbsp of oil
  • 1 celery branch
  • 1 leek
  • 1 pepper
  • 2 onions
  • 1 onion to cut
  • 4 garlic cloves
  • 1 TSP of black pepper
  • 2 Optional aromatic cubes
  • 1 parsley boot
  • 1 salt
  • 1 bay leaves or 1 bouquet garni of thyme

Instructions

  • Start by preparing your ingredients. Crush the condiments (leek, celery, basilica, pepper, and onion). Also cut the onion.
  • Peel the plantains and cut each of them in three
  • Then wash the meat, and cut it into pieces. In a pot, add oil. When it is hot, add the meat, salt and pepper. Let fry for about 5 minutes.
  • When the meat begins to be golden, add the cut onion, and simmer for about 2 minutes
  • Then add the cut plantains and simmer for 2 minutes
  • While plantains are simmering. Crush the garlic, ginger and chili
  • Then add the tomatoes, cook for another 5 minutes.
  • Add green condiments
  • Then ginger, garlic and chili
  • Add water. The amount of water depends on the amount of sauce, which you want to have. But add the water enough. The water must cover the plantains.
  • Then add the bay leaves. And let everything simmer for about 25 minutes over low heat
  • Add salt to your liking and serve hot. Enjoy your food