Kondre

Name: Kondre
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Cameroonian
Ingredients: 6 green plantains, peeled; 500g goat meat, cut into pieces; 1/4 cup palm oil; 2 medium onions, chopped; 3 cloves garlic, minced; 2 scotch bonnet peppers; 2 tbsp ground crayfish; 2 bouillon cubes; 1 tsp ground white pepper; Salt to taste; 3 cups water

Kondre (KOHN-dreh)

Plantain and Meat Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 450 kcal

A hearty one-pot stew of whole green plantains and beef or goat meat simmered in a spiced palm oil sauce until the plantains absorb all the rich flavours.

Nutrition & Info

Protein 24.0g

Carbs 48.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot sharp knife wooden spoon

Presentation Guide

Vessel: large deep bowl

Garnishes: sliced scotch bonnet

Accompaniments: rice, fufu

Ingredients

6 green plantains, peeled
500g goat meat, cut into pieces
1/4 cup palm oil
2 medium onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers
2 tbsp ground crayfish
2 bouillon cubes
1 tsp ground white pepper
Salt to taste
3 cups water

Instructions

1
Season goat meat with salt, garlic, and bouillon. Boil until tender, about 45 minutes. Reserve stock.
2
Peel green plantains and cut into large chunks or leave whole for a traditional presentation.
3
Heat palm oil in a large pot, sauté chopped onions until golden.
4
Add the cooked meat, scotch bonnet peppers, crayfish, and white pepper. Stir for 5 minutes.
5
Add plantain pieces and enough stock to cover. Simmer on low heat for 25-30 minutes until plantains are soft.
6
The sauce should thicken as the plantain starches dissolve. Adjust salt and serve hot.

💡

Did You Know?

In the West region, kondre is often cooked with the plantains left whole as a mark of generosity, signalling abundance to guests.

Chef's Notes

Equipment Tips

large pot
sharp knife
wooden spoon

Garnishing

sliced scotch bonnet

Accompaniments

rice, fufu

The Story Behind Kondre

Kondre is a beloved dish from the Bamileke people of Cameroon's western highlands. The combination of green plantains and meat in a palm oil base is a cornerstone of western Cameroonian cuisine, served at everything from casual family meals to major celebrations.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional Bamileke cuisine, West region

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