Kondre (Cameroonian Green Plantain and Goat Stew)
In short: A West Region Cameroonian stew of green plantains and goat simmered with garlic, thyme and palm oil until the broth turns thick and savory. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 45 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 505 kcal
Kondre is a stew of unripe plantains and goat associated with the Bamileke people of Cameroon's West Region, especially around Bafang. It is cooked for weddings, funerals and other gatherings. The plantains turn soft and starchy in the broth and thicken it, while garlic, thyme, pepper and pébé (calabash nutmeg) season the meat.
Instructions
- Put the goat in a large pot with the chopped onion, garlic, ginger, thyme, bay leaves, bouillon cube, salt, black and white pepper and the water. Bring to a boil, skim off the foam, then cover and simmer for 1 hour.
- Meanwhile, peel the plantains. Rub a little oil on your hands and knife, cut off both ends, slit the peel lengthwise and pry it off, then cut the plantains into 4 cm (1 1/2 in) chunks and drop them into a bowl of cold water.
- Drain the plantains and add them to the pot with the sliced onion, pébé and the whole Scotch bonnet. Add boiling water if needed so the liquid just covers the plantains.
- Simmer, partly covered, for 25 to 30 minutes, until a knife slides easily into the plantains and the goat is very tender.
- Stir in the palm oil and mash a few plantain chunks against the side of the pot to thicken the broth. Simmer for 5 minutes more.
- Taste for salt, remove the bay leaves and Scotch bonnet, and serve hot in bowls.
Tips
- Plantain sap stains hands and cloth, so oil your hands and knife before peeling, and wear gloves if you have them. Keep the peeled chunks in cold water until you cook them.
- Goat varies in toughness. Check it at 1 hour and give older meat another 20 to 30 minutes before adding the plantains. A pressure cooker cuts the first stage to about 35 minutes.
Questions and answers
What is pébé?
Pébé is the Cameroonian name for calabash nutmeg, a fragrant seed that is ground and used as a spice. If you cannot find it, a pinch of freshly grated nutmeg with a little allspice is a reasonable stand-in.
Can I use ripe plantains?
No. Kondre relies on firm green plantains, which cook into a savory, slightly starchy stew. Ripe plantains would turn sweet and mushy.
What meat is traditional?
Goat is the classic choice, but beef or lamb work well too. Cook the meat until it is tender before adding the plantains.
How long does it take to make Kondre (Cameroonian Green Plantain and Goat Stew)?
About 2 h 15 min in total: 30 min of preparation and 1 h 45 min of cooking.
How many calories are in Kondre (Cameroonian Green Plantain and Goat Stew)?
About 505 kcal per serving, with 27 g of protein, 42 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 42 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
