Kondres (Spicy Stewed Plantains)
A popular Cameroonian spicy stewed plantain dish called kondres delivers a savory, spicy one-pot meal with well-seasoned meat and veggies. Exotic, spicy, and mouthwatering!
When someone told me that African food wasn’t appetizing, I was hurt. Many Southern and soul food recipes are African-influenced. So I decided to change that perception. And this recipe was one of the first on my list.
Kondres originated in the western part of Cameroon, specifically among the Bamelieke tribe. To me, this is the ultimate African comfort food, truly nurturing and delicious.
For the diet-conscious, feel free to cut down on the oil. During my recent trip back home, I cringed as I watched one of my family members preparing this succulent plantain with tons of oil. I told myself I would come up with some excuse not to eat a whole plate.
Before I knew it, I was asking for seconds and for leftovers to take home. People, it’s really that good. The aromas wafting through the air will make you forget about dieting.
Finding the Ingredients
If you are abroad and can’t find all the ingredients, don’t sweat it. You can still make a great-tasting dish with what you have on hand. So don’t be put off by the ingredient list.
The harder-to-find ingredients are njansa (njangsa), country onion (rondelles), and pebe (bebe or African nutmeg). They’re usually available in ethnic grocery stores and online. To substitute njansa, use toasted peanuts or pumpkin seeds with a pinch of Jamaican curry powder. To sub country onion seeds, a clove of garlic and a tiny bit of asafoetida should do. For pebe, all you need is a pinch of nutmeg or mace.
How to Make Kondres
The actual preparation is simple and straightforward. Boil the meat, blend the spices, and cook in a large pot with tons of water or broth. This concoction yields a rich, savory sauce with tender meat and plantains. Since it cooks for about 2 hours, the flavors concentrate very nicely.
- Simmer the meat, seasoned with salt and onion, in plenty of water until tender. Shorten cooking time in half with a pressure cooker if you want. Reserve the stock for the stew.
- Peel the plantains and cut them into 2-3 pieces each, depending on their size. Cover them with cool water if not using immediately. (Photo 1)
- Chop the tomatoes, onions, and green onions, and place in a food processor or blender. Add njansa, peeled pebe, garlic, basil, parsley, and celery. Puree, adding a little water if needed. (Photos 2-3)
- Heat a large pot with oil, then add the tomato mixture, white pepper, curry powder, meat, and the reserved stock. Bring to a boil, reduce the heat, and simmer for about 10 minutes, stirring occasionally. (Photos 4-5)
- Add the plantains, bouillon or Maggi, and enough stock or water to cover the plantains. Simmering until the plantains are super tender (an hour or more). Add water as necessary to prevent burning. (Photos 6-8)
- Adjust seasonings to taste, and serve hot.
Recipe Notes
- The basic sauce is what packs the flavor: onion, tomatoes, garlic, ginger, parsley, basil, celery leaves, thyme, curry, white pepper, and black pepper. The supporting cast members are njansa, country onion, bebe, and Scotch bonnet pepper for heat. They may be hard to find, but easy to substitute.
- Since my heat tolerance is lower than most in my family, I used one small scotch bonnet pepper. Add or subtract to suit taste buds.
Make Ahead and Storage Instructions
Like a lot of stews, this one tastes just as good or better the next day. Great for making ahead, a double batch gives you one meal now, and a convenient freezer meal for later. It will last 3-4 days in the refrigerator and 3-4 months in the freezer.
More Spicy African Recipes to Enjoy
By Imma
Kondres
Ingredients
- 2-3 pounds (1-1.5kg) stew meat, cut up (beef, oxtail, goat meat, chicken, pork, etc.)
- salt (¾-1 teaspoon per pound of meat)
- 1 large onion, coarsely chopped (white or yellow)
- 3-4 pounds (1.5-2kg) green plantains
- 10 njansa
- 3 large tomatoes
- ¼ cup (15g) parsley
- ½ cup (24g) basil
- ¼ cup (15g) celery leaves
- 2 teaspoons (10g) grated ginger
- 8 cloves garlic
- 2 green onions
- 1 teaspoon (2-3g) white pepper
- ½ teaspoon (1-2g) curry powder
- 1 tablespoon (6g) thyme
- 2 pebe (optional)
- ½ teaspoon (1g) country onion seeds (optional)
- 2-4 tablespoons (30-60ml) vegetable oil
- 1 tablespoon (10g bouillon powder or 2 Maggi cubes
- salt to taste
Instructions
- In a large saucepan, boil the meat seasoned with salt and onion in plenty of water until tender. How long it takes depends on the cut of meat. You can shorten this process in half by using a pressure cooker. Reserve the stock for the stew.
- Cut both ends off the plantains with a sharp knife for easier peeling. Make a shallow cut lengthwise along the seam, cutting just into the peel. Remove the peel by pulling it away.
- Slice the plantains into 2-3 pieces, depending on their size. If not using immediately, cover with cool water.
- Chop the tomatoes, onions, and green onions, and place them in a food processor or blender. Add njansa, peeled pebe, garlic, basil, parsley, and celery. Add a little bit of water if using a blender to facilitate blending. Blend until pureed.
- Heat up a large pot with oil, then add the tomato mixture, white pepper, curry powder, meat, and the reserved stock. Bring to a boil, reduce the heat, and simmer for about 10 minutes, stirring occasionally.
- Then add the plantains, bouillon or Maggi, and enough stock or water to cover the plantains. Continue simmering until the plantains are super tender (an hour or more). Add water as necessary to prevent burning.
- Adjust seasonings to taste, and serve hot.
Tips & Notes:
- If you can’t find njansa, replace it with toasted peanuts or pumpkin seeds with a pinch of Jamaican curry powder. Or leave it out.
- If you can’t find pebe, nutmeg will work, and you can leave out the country onion.
This tasted just like how my mum did in back in the day when I was just a little boy. I licked my plate clean haha. Thank you for sharing.
Aww! Thank you so much and I am glad you like it that much. Stay tuned and enjoy more recipes:)
I made this for my husband who has not had Kondres since he can to the uk 17 years ago. He was so happy. I’ve made him many of your recipes and his community are shocked that his English wife can cook Cameroonian food so well!! Thank you
Yayy, I am happy for you to thank you for sharing your story. Keep the love and support continue, and make your hubby happy with my amazing recipes.
I love all your recipes so much. Hey I just met a really cool Cameroonian woman and want to date her. How should I proceed. Have you put up the spice posts yet. I’m white I’m not sure if she will like me. I’m european too. Both my parents spoke French with her. She was selling clothes at an African dance festival. I got her number to buy more clothes
Hi Sebastian, I think she is going to love you. Who wouldn’t want a man that cooks? Share a meal with her. Haven’t put up the spice yet, hopefully soon.
Good Luck!
njansa and pebe. where to get…. amazon? looks scrumptious
No, not available at amazon. This would have to get from an African Market.
Thank you. This was helpful, my boyfriend is from Cameroon and I love to cook so I am learning how to cook all his favorite food. This recipe was very helpful.
Thanks so much
Glad it well out well for you. You are definitely going to find a bunch of Cameroon recipes here. So he will definitely be contented.Do let me know which ones you try out. Happy Cooking
I meant to give this 5 stars but clicked two on the last post
This turned out great!! My boyfriend suggested that next time I should add some peanuts.
Thank You so much for your help, Imma! I’m just a beginner and pretty clueless about spices. We just moved to the North Chicago area this week so I will venture out to see what stores I can find. You do a wonderful job with this food blog! Keep it up 🙂
Hi Imma, My boyfriend is from Cameroon and he only eats his food from home. His sisters have been trying to teach me how to cook but it’s hard for me because there are no measurements so your site has been a LIFESAVER!!!! Thank You Thank You!! I want to make Kondres today but I’m not sure what Njansa and Bebe are. Pictures of Njansa looks like chicken peas or garbanzo beans?? I’ll be on your site multiple times a day 🙂
Hi Ginny! Seems like you got your hands full. Am married to one and they sure love their home food. Njansa do look like garbanzo beans but they are not! And bebe goes under other different aliases – African nutmeg, ehuru. Check it out here http://africanbites.com/?p=10582 the one in front is Njansa and the one directly behind it is bebe. Hopefully you have all the ingredients at hand if not, they are hard to come by if you are in the U.S. Especially the Njansa, African nutmeg can be found in African and some caribbean markets. Let me know if you need any further assistance.
Made this today and I must confess it is so delicious. The spices are all tasted and comes together nicely in flavour. Well done again Imma. Another dish to add to my collection.
Happy to hear it is going in your recipe collection. It is one of my favorite plantain one pot meals. Thanks for the feed back debbie
Hi, thank you for tasty recipes. Tomorrow I’m gone make the kondres stew. I will make it without meat, I’m sure it will be good anyway. We are gone eat it on Friday, I want the flavors to come out. I just wonder he’s is najsa, bebe? Tried google it:)) Hope you can help me with that. Kind regards.
No Njansa is not bebe. Njansa is yellowish in color and bebe is the one with a hard protective shell. Am working on a series of post about spices stay tuned. Let me know if you have further questions
I am just wondering if there is a difference between this and your other recipe sese plaintain because i have made sese plaintain couple of times and loved it.
Yes, there is a huge difference . This one is loaded with spices and the flavor is AMAZING. Do try this kelsey you would love it too!
I think it’s a healthy recipe considering the ingredients. I’ll try this out sometime. keep up the good work.
Yes, it is healthy… compared to some of the recipes I have put up lately. Teekay, let me know how it works for you. Thanks for stopping by