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Kondre
Goat and green plantain stew
Kondre: the Bamileke feast-day stew of goat and green plantain with white pepper and local spices
For weddings, funerals, the enthronement of a chief or the return of a relative from abroad, the Bamileke of the West Region cook kondre. Chunks of goat are stewed slowly with green plantain, tomato and a fragrant blend of local spices including white pepper, pebe and country onion, until the plantain melts at the edges and thickens the sauce. The result is earthy, peppery and very satisfying, eaten straight from the bowl with nothing else alongside. Beef or lamb can replace goat; pebe and country onion are sold in Cameroonian grocers, with nutmeg and a pinch of clove standing in at a pinch. Marinate the meat in the fridge, never on the counter. Chef's tip: give the goat a full hour on its own before the plantain goes in; the meat needs far longer to soften.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the spice paste
- 2 onionsone chopped, one sliced
- 1 ⅜ oz fresh gingerchopped
- 1 tsp ground white pepper
- 1 pebe (African nutmeg)cracked; or 0.25 tsp ground nutmeg
- 1 tsp country onion (rondelle)ground; or a pinch of ground cloves
For the stew
- 2 ¼ lb goat meat on the bonecut into 5 cm pieces
- 2 tsp salt
- 6 ¼ cups water
- 4 tomatoeschopped
- 1 Scotch bonnet chillichopped
- 1 handful African or Thai basil leaves (optional)
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What you'll need
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Method
0/7 doneStep 1: Blend the chopped 1 onions, the 5 garlic cloves, 1 ⅜ oz fresh ginger, 1 tsp ground white pepper, 1 pebe (African nutmeg) and 1 tsp country onion (rondelle) with 100 ml of the 6 ¼ cups water to a smooth paste.
3 minStep 2: Rub half the paste and 1 tsp salt into the 2 ¼ lb goat meat on the bone. Cover and marinate in the fridge for at least 1 hour, or overnight.
5 minStep 3: Put the goat and its marinade in a large pot with 1 litre of the water. Bring to the boil, skim off the foam, then cover and simmer over a low heat for 60 minutes until the meat is beginning to soften.
60 minStep 4: Meanwhile, oil your hands, cut the ends off the 4 green plantains, slit the skins and peel. Cut each into 3 pieces.
5 minStep 5: Heat the 4 tbsp red palm oil or vegetable oil in a frying pan over a medium heat and cook the sliced 1 onions for 4 minutes, then add the 4 tomatoes and 1 Scotch bonnet chilli and cook for 8 minutes until thick.
12 minStep 6: Add the tomato mixture, the remaining spice paste, the plantain, the rest of the water and the remaining salt to the goat. Simmer, partly covered, for 30–35 minutes, stirring gently now and then, until the plantain is soft and thickening the sauce and the goat comes away from the bone. Stopping while the goat is still chewy is the most common mistake; it should give way to a fork.
35 minStep 7: Stir in the 1 handful African or Thai basil leaves, rest for 2 minutes and serve hot.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 34 g
- Carbs
- 40 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kondre take?
- About 125 minutes in total: 20 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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