Cameroon Kondre goat recipe is a savory and spicy green plantain stew recipe from the West Province of Cameroon.
It is a dish from the Haut-Nkam department of Cameroon, Bafang my native town. It is a ceremonial dish for the Bamileke tribe. It is cooked by the elders during traditional wedding, baby welcoming, funerals and majors social and cultural event. It is a dish known for it virtue of power and wealth in the ancient tribal practices.
I will be presenting to you various versions of Kondre and their social origins. Today, discover my Green Modern Kondre.
Kondre is a staple recipe from Cameroon. It is a savory and spicy green plantain stew, typically paired with Goat meat, Mutton, or Pork.
- goat or Pork or Mutton meat - 2 lbs cubed
- green plantain - cleaned and cut in halves
- fresh basil - 4 tbs
- onion (divided) - 2
- fresh coriander - 1tbs
- Afro Fusion Curry Seasoning - 2 tbs
- Fresh ginger - 20g
- tomato roma - 2
- green onion - 2
- fresh parsley - 2 tbs
- Palm oil - 3 tbs
- vegetable oil - 1/2 cup
- water - 6 cups
- Bouillon cubes - 2
- salt, black Pepper - to taste
1. Finely chop or alternatively in a blender, crush the condiments, herbs and seasonings: Afro Fusion spices, ginger, pepper, tomato, and celery, parsley, coriander and reserve
2. Finely chop one onion and reserve
3. In a deep and large pot over medium fire, heat the palm oil, add vegetable oil and sauté your onion for 2 minutes. Add in your meat and sauté for 7 minutes
4. Add bouillon cubes and black pepper.
5. Add the crushed seasoning obtained in step#1, add water and cook for 10 minutes
6. Add your pieces of plantain to the pot making sure your plantains go at the bottom of the pot and the meat is on top (make sure to re-arrange as necessary).
Cook for 30 minutes, and then simmer for 10-15 minutes on low heat. Adjust seasoning if necessary.
7. Cook until the plantain and meat are tender and the mixture has thickened
Kondre is event better the next day!