Plat principal
Kondre (Pork and Plantain Stew)
Originating from the West region of Cameroon, Kondre is a fragrant dish whose distinctiveness comes from its spices and from unripe or semi-ripe plantains.
Prep30 min
Cooking1 h 30
Total2 h
Servings6
DifficultyHard
Calories520 kcal
Preparation
2 h- Finely crush all the condiments: tomatoes, parsley, basil, pèbè, chillies, garlic, ginger, 1 onion and the pepper.
- Finely chop 1 onion and set aside. Peel the plantains, put them in a large basin of water and set aside. Cut the meat into small cubes, wash it and drain it.
- Put the palm oil in a pot. As soon as it is hot, add the sliced onion and the stock cubes.
- Stir a little and add the crushed condiments, the meat, the ginger leaves and the plantains.
- Cover generously with water and let simmer for 1 hour 30 minutes over low heat.
- Serve hot, with no side dish.
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