Kondre — Print Recipe — The Culinary Codex

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.

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.