This is a very popular, exotic, highly spiced , Cameroonian one-pot-meal. It is widely known as Kondres and originated from the western part of Cameroon – specifically among the bamelieke tribe. To me, this is the ultimate African comfort food truly nurturing and delicious. For the diet conscious, you may cut down on the oil. During my recent trip back home. I cringed as I watched one of my family members prepare this succulent plantain with tons of oil. I told myself I would come up with some excuse to not eat a whole plate.
Before I know it , I was asking for seconds and for leftovers to take home. People it is really that good. The aromas wafting through the air would make you forget about dieting. If you are abroad and can’t find all the ingredients – Don’t sweat it. You can still make a great tasting dish with the ingredients you have on hand- don’t be put off by the ingredient list
The actual preparation is simple and straight -forward. Boil meat, blend all the spice, and cook in a large pot with tons of water or broth. This concoction yields a rich savory sauce with tender meat and plantains. Since it is cooked for about 2 hours. The flavor s concentrates very nicely. The basic ingredients are onion, tomatoes, garlic, ginger, parsley, basil, celery leaves, thyme, curry, white pepper, and black pepper. The supporting cast members a are njansa, country onion, bebe and have course scotch bonnet pepper for heat. Since my heat tolerance is low I used one small scotch bonnet pepper .Add and/or subtract to suite taste buds.
