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.
1 kg beef
2 kg unripe or green plantains
50 g Njanssang (approx. 10 pieces)
150 g Tomatoes (approx. 3 tomatoes)
1/4 cup parsley
1/2 cup basil
1/4 cup Celery leaves
2 tbsp grated ginger
4 tbsp cloves garlic
1 tsp white pepper
1/2 tsp curry powder
1 tbsp thyme
2 green onions
1 cup vegetable oil
1 tbsp 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.