Kondrè is a recipe originally from Cameroun. It’s a beef stew prepared with plantains and bananas. Spices such as pèbè, djansang and prekese are sold at African grocery stores, and if you are unable to find them, you can replace these spices with ground nutmeg for djansang, cloves for the pèbè, and curry powder for the prekese.
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Ingredients
- Tomatoes
- Onions
- Garlic cloves
- Mild/sweet chilli
- Freshly grated ginger
- Crushed djansang
- Ground prekese
- Pèbè (see tip)
- Green plantain bananas
- Beef pieces (short ribs or chuck steak)
- Salt and pepper
- Palm oil or neutral vegetable oil
- Beef stock
- Garni
Preparation
- Peel the tomatoes, onions and garlic. Dice the tomatoes, thinly slice the onions, crush the garlic, and finely chop the chilli. Mix the tomato, onion, garlic, and chilli with the ginger and spices. Set aside.
- Peel the plantain bananas and use the back of a knife to gently scrape the flesh to remove the thin, bitter layer. Cut each banana into thirds and set them aside in a bowl of water.
- Season the beef pieces with salt and pepper. Heat half the oil in a flameproof casserole dish and brown the beef over medium–high heat. Set the browned beef aside.
- Tip the bananas into the casserole dish and sprinkle in three-quarters of the tomato mixture. Add the stock and bouquet garni, and season with salt and pepper. Cover and cook over low heat for 30 minutes.
- Transfer the banana pieces to a bowl. Add the beef to the casserole and stir, and then simmer over low heat for three hours.
- Mix the remaining tomato mixture and remaining oil into the stew. Add the bananas and cook for another 30 minutes.
Leave the stew to rest for 10 minutes before serving.
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