Kondre (Cameroonian Plantain and Meat Stew)
Kondre is a plantain and meat stew from the Western region of Cameroon, cooked slowly until the fruit turns soft and savory. Its flavor comes from a blended paste of basil, leek, celery, garlic, ginger and tomato, plus toasted local spices such as pebe, djansag and white Penja pepper. Palm oil goes in late for color and richness. It suits beef, goat or pork, and feeds a table at weddings and family dinners.
Instructions
Peel and rinse the plantain, cut each piece in half, and leave it to soak in cold water while you prepare everything else.
Wash the meat and pat it dry. Sprinkle it with salt and let it sit for 10 minutes.
Heat the vegetable oil in a large pot over medium heat. Brown the meat, then lift it out and set it aside.
If you like, toast the pebe, rondelles, cloves, djansag and white pepper in a small dry pan over high heat. This deepens their aroma before blending.
Blend the basil, leek, celery, garlic, ginger, tomato and toasted spices in a blender or food processor until the mixture is smooth.
Put the meat back in the pot with the soaked plantain, half of the blended mixture, some salt and enough water to cover. Put the lid on and cook for about 45 minutes.
Stir in the rest of the blended mixture along with the palm oil and bouquet garni. Cover again and cook for another 60 minutes, stirring now and then so nothing sticks or scorches. It is ready when the meat and plantain are both tender.
Taste, add more salt if it needs it, and serve.
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