Kondre

Kondre Recipe - Authentic Cameroonian Beef and Plantain Dish

Region / culture: Cameroon | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 6

Introduction

Kondre is a traditional African dish that is bursting with flavor and spices. This hearty stew is made with beef, tomatoes, plantains, and a variety of aromatic herbs and spices. It is a comforting and satisfying meal that is perfect for a cozy night in.

History

Kondre has its origins in West Africa, where it is a popular dish among many tribes and communities. It is often served at special occasions and celebrations, as well as for everyday meals. The combination of meat, vegetables, and spices in Kondre reflects the rich culinary traditions of the region.

Ingredients

500 g of beef
250 g of tomatoes
basil
celery
wild peppercorns
20 g of garlic
50 g of ginger
1 cl of palm oil
2.5 kg of plantains
parsley
2 red chili peppers
ginger
2 onions

How to prepare

Crush all the condiments finely: tomatoes, parsley, basil, celery, peppers, garlic, ginger, 1 onion and wild pepper.
Finely chop 1 onion and set aside.
Peel the plantains in a large bowl of water and set aside.
Cut the meat into small cubes, then wash and drain.
Sauté the reserved onion in palm oil and season to taste.
Add the crushed condiments, the washed and drained meat, the ginger slices, and the peeled plantains.
Cover with water and let simmer for 1 hour and 30 minutes.
Serve hot.

Variations

For a vegetarian version, you can substitute the beef with tofu or seitan.
Add extra vegetables such as bell peppers, okra, or eggplant for a more colorful and nutritious dish.

Cooking Tips & Tricks

Make sure to crush the condiments finely to release their flavors.

- Sautéing the onions in palm oil adds a rich and nutty flavor to the dish.

- Be sure to simmer the stew for at least 1 hour and 30 minutes to allow the flavors to meld together.

Serving Suggestions

Kondre is traditionally served with rice or fufu, a starchy side dish made from cassava or plantains.

Cooking Techniques

Sautéing the onions in palm oil

- Simmering the stew for 1 hour and 30 minutes

Ingredient Substitutions

You can use chicken or lamb instead of beef in this recipe.

- If you can't find plantains, you can use green bananas as a substitute.

Make Ahead Tips

Kondre can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Kondre in a large bowl with a side of rice or fufu. Garnish with fresh parsley or basil for a pop of color.

Pairing Recommendations

Kondre pairs well with a crisp green salad or a side of steamed vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Kondre contains approximately 350 calories.

Carbohydrates

Each serving of Kondre contains approximately 45 grams of carbohydrates.

Fats

Each serving of Kondre contains approximately 15 grams of fats.

Proteins

Each serving of Kondre contains approximately 25 grams of proteins.

Vitamins and minerals

Kondre is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

Kondre contains no common allergens, but be sure to check for any specific allergies to the ingredients used.

Summary

Kondre is a well-balanced meal that provides a good source of carbohydrates, proteins, and fats, as well as essential vitamins and minerals.

Summary

Kondre is a flavorful and hearty stew that is perfect for a comforting meal. With its rich blend of spices and ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I first learned how to make Kondre. I remember it like it was yesterday, the smell of the spices, the sound of the sizzle as the ingredients were mixed together in the pan. It was a magical moment that sparked my love for cooking and set me on a path to becoming the master chef that I am today.

I was visiting my aunt in a small village in India, where she lived a simple life in a humble little cottage. She was known throughout the village for her incredible cooking skills, and I was always in awe of the delicious dishes she would whip up in her tiny kitchen. One day, as I sat with her in the kitchen, watching her prepare a meal for the family, I asked her if she would teach me how to make one of her famous dishes.

My aunt smiled at me, her eyes twinkling with mischief. "Ah, you want to learn the secret of Kondre, do you?" she said, her voice full of laughter. "Well, it is not an easy recipe to master, but I will teach you if you promise to keep it a secret."

I eagerly agreed, thrilled at the thought of learning one of her prized recipes. My aunt began to gather the ingredients, explaining each one to me as she went along. She showed me how to chop the vegetables just right, how to grind the spices to the perfect consistency, and how to cook everything together in just the right way.

As the aroma of the dish filled the kitchen, my mouth watered with anticipation. Finally, it was time to taste the finished product. I took a bite of the Kondre and was immediately transported to a world of flavor and spice. It was like nothing I had ever tasted before, a perfect blend of sweet, salty, and tangy flavors that exploded in my mouth.

From that moment on, I was hooked. I begged my aunt to teach me more of her recipes, and she gladly obliged. I spent hours in her kitchen, learning the art of cooking from the best teacher I could have asked for. I soaked up every bit of knowledge she shared with me, from the simplest techniques to the most complex recipes.

Over the years, I have adapted my aunt's recipe for Kondre to suit my own tastes and preferences. I have added my own twist to it, experimenting with different ingredients and flavors to create a dish that is uniquely mine. But no matter how many times I make it, the memory of that first taste of Kondre will always hold a special place in my heart.

Now, as I stand in my own kitchen, surrounded by the familiar sights and smells of cooking, I can't help but smile as I prepare Kondre for my own family. I know that I am passing down a tradition that has been cherished for generations, a recipe that has brought joy and comfort to so many people over the years.

And as I take a bite of the dish that I have lovingly prepared, I am filled with a sense of pride and gratitude. I am grateful to my aunt for teaching me the art of cooking, for passing down her knowledge and skills to me. And I am grateful for the joy that cooking has brought to my life, for the memories that I have created in the kitchen with my loved ones.

As I sit down to enjoy the meal with my family, I know that I am carrying on a legacy that will continue to live on for years to come. And I am grateful for the gift of cooking, a gift that has brought me so much joy and fulfillment throughout my life.