Kondres (Spicy Stewed Plantains) – popular Cameroonian one-pot meal with highly-seasoned spicy stewed plantains, meat and veggies. Exotic, spicy and mouth-watering!
This is a very popular, exotic, highly spiced , Cameroonian one-pot-meal. It is widely known as Kondres and originated from 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, you may cut down on the oil. During my recent trip back home. I cringed as I watched one of my family members prepare this succulent plantain with tons of oil. I told myself I would come up with some excuse to not eat a whole plate.
Before I know it , I was asking for seconds and for leftovers to take home. People it is really that good.
The aromas wafting through the air would make you forget about dieting.
If you are abroad and can’t find all the ingredients – Don’t sweat it. You can still make a great tasting dish with the ingredients you have on hand- don’t be put off by the ingredient list
The actual preparation is simple and straight -forward. Boil meat, blend all the spice, 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 is cooked for about 2 hours. The flavor s concentrates very nicely.
The basic ingredients are onion, tomatoes, garlic, ginger, parsley, basil, celery leaves, thyme, curry, white pepper, and black pepper. The supporting cast members a are njansa, country onion, bebe and have course scotch bonnet pepper for heat. Since my heat tolerance is low I used one small scotch bonnet pepper .Add and/or subtract to suite taste buds.
- 2-3 pounds boil meat cup up beef, oxtail, goat meat, chicken, pork
- 3- 4 pounds unripe or green plantains
- Njansa – 10
- 1 large onion
- 3 large tomatoes
- ¼ cup parsley
- ½ cup basil
- ¼ cup celery leaves
- 2 teaspoons grated ginger
- 8 cloves garlic
- 2 green onions
- 1 teaspoon white pepper
- ½ teaspoon curry powder
- 1 tablespoon thyme
- 2 bebe optional
- ½ teaspoon country onion optional
- ½ - 1 cup vegetable oil
- 1 tablespoon bouillon powder or 2 Maggi cubes
- Salt to taste
- In Large saucepan boil meat seasoned with salt, and, onions until tender depending on the meat with plenty of water for stock. You can shorten this process in half by using a pressure cooker. Reserve stock
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back
- Cut the plantains into 2-3 pieces depending on size
- Chop the tomatoes, onions, green onions and place in a food processor or blender- add njansa, peeled pebe, garlic, basil, parsley, celery with a little bit of water -if using a blender to facilitate blending. Blend until puree.
- Heat up a large pot with oil, then add the tomatoes mixture, white pepper, curry, and meat with meat stock, bring to a boil. Simmer for about 10 minutes stirring occasionally.
- Then add plantains, Maggi and/or stock / water (enough to cover the plantains)
- Bring to a boil then reduce heat and let it cook until the plantains is super tender about an hour or more. Add water as necessary to prevent burns.
- Adjust seasonings to taste.
- Serve warm.