Kondre (Cameroonian Plantain and Meat Pottage)
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The Tale of Kondre (Cameroonian Plantain and Meat Pottage)
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Kondre, a hearty pottage of plantain, meat, and spices, originated with the Bamileke people of Bafang in Cameroon's West Region, where it was traditionally reserved for major life events—weddings, baby-welcoming ceremonies, and funerals. Its long cooking time, needed to soften the plantain fully, has long made it a dish prepared for special, unhurried occasions.
Ingredients
Scale:· 6 servings
- 6 ripe plantains, peeled and chunked
- 1 lb beef or goat meat, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/4 cup palm oil
- 1 scotch bonnet pepper, minced
- 2 cups water or stock
- Salt to taste
Instructions
- 1Brown the meat in palm oil in a large pot, then add the onion and cook until soft.
- 2Add tomatoes and scotch bonnet and cook until the tomatoes break down.
- 3Pour in water or stock, bring to a simmer, cover, and cook 20 minutes until the meat is tender.
- 4Add the plantain chunks and continue simmering 15-20 minutes until the plantains are soft but still holding shape.
- 5Mash a few plantain pieces against the side of the pot to slightly thicken the sauce.
- 6Season with salt and serve hot.
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