Deutsch
FrançaisKondres (Spicy Stewed Plantains)
This popular Cameroonian stew with spicy, spicy steamed plantains, meat and vegetables is just plain exotic and delicious! It is widely known as Kondres and is firmly from the part part of Cameroon - contacts from the Bamelieke tribe. The ultimate African comfort food that is truly caring and wholesome.
Nothing
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.
Ingredients
Directions
Nothing
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.