Kondrè des Hauts-Plateaux Bamiléké (Green Plantain, Tomato, Herb & Meat/Mushroom Pot) – Authentic Cameroon Recipe
Western Highlands ceremonial stew where green plantains simmer slowly in an herb-packed ginger broth.
- Country of Origin
- 🇨🇲 Cameroon (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Peeled green plantains, Tender beef or chicken (or oyster mushrooms), Ripe plum tomatoes and leeks, Fresh ginger, Garlic
Ingredients for Kondrè des Hauts-Plateaux Bamiléké (Green Plantain, Tomato, Herb & Meat/Mushroom Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) peeled green plantains, prepped into bite-sized pieces
- 1.5 cups tender beef or chicken (or oyster mushrooms), washed and trimmed
- 1 cup ripe plum tomatoes and leeks
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Cameroon seasoning (garlic, country basil (messep), Penja white pepper, red/vegetable oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown peeled green plantains for 5 minutes.
- Add minced onion, garlic, fresh ginger, and garlic, country basil (messep), Penja white pepper, red/vegetable oil, stirring for 2 minutes until deeply aromatic.
- Add tender beef or chicken (or oyster mushrooms) and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe plum tomatoes and leeks right before serving warm.