Cookbook:Kondre (Cameroonian Plantain and Meat Stew)

Kondré is a popular dish found in the Western region of Cameroon, known for its simplicity, affordability, and nutritional value. It is plantain-based, easily prepared, and enjoyed during various traditional occasions such as weddings, family dinners, and funerals. Adding kondré to your weekend menu is sure to bring joy and satisfaction to your household.

Ingredients

 * Plantain
 * Beef, goat, or pork
 * Salt
 * Vegetable oil
 * Pebe seeds
 * Rondelles
 * Cloves or quatre cotés
 * Djansag seeds
 * White Penja pepper seeds
 * Basil leaves
 * Sliced leek
 * Celery stalk
 * Garlic cloves
 * Peeled ginger
 * Chopped tomato
 * Palm oil
 * Bouquet garni

Procedure

 * 1) Peel and rinse the plantain well, then cut it in half and let it soak in cold water.
 * 2) Wash the meat and pat dry. Sprinkle with some salt, and let it sit for 10 minutes.
 * 3) In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned. Remove the meat and set aside.
 * 4) If desired, toast the pebe, rondelles, cloves, djansang, and white pepper in a separate small pan over high heat for extra flavor.
 * 5) In a blender or food processor, combine the basil, leek, celery, garlic, ginger, tomato, and toasted spices. Blend the ingredients until you achieve a smooth mixture.
 * 6) Return the meat to the pot and add the soaked plantain, half of the blended mixture, salt, and enough water to cover everything. Cover the pot and let it cook for approximately 45 minutes.
 * 7) Add the remaining blended mixture, palm oil, and bouquet garni to the pot. Cover it again and continue cooking for an additional 60 minutes, or until both the meat and plantain are tender and flavorful. Stir the pot occasionally to prevent any sticking or burning.
 * 8) Season with additional salt to taste before serving.