Kondrè: traditional recipe, origin and ingredients

Where does Kondrè come from?

Kondrè is the plantain stew of the Bamiléké in the West. Green plantain cooks slowly with meat, often goat, in a thick sauce scented with calabash nutmeg, grains of Selim and country onion. It is the dish of big occasions, served in generous quantities.

Other signature dishes of the West region: Pounded taro with yellow soup, Koki, Nkui with corn fufu, Ndjapche, Mashed potatoes & beans.

What are the ingredients for Kondrè?

For 6 people:

• Green plantain
• Calabash nutmeg
• Grains of Selim
• Country onion
• Red palm oil
• Goat or beef (buy locally)

How do you make Kondrè? Step-by-step recipe

1. Peel the green plantains and cut into chunks.
2. Grind calabash nutmeg, grains of Selim and country onion with garlic, ginger, onion and tomato.
3. Brown the meat in palm oil and add the spice paste.
4. Add the plantain and water to cover; simmer 40 min until the sauce thickens.
5. Adjust the salt and serve piping hot.

Tips for a perfect Kondrè

• Use very green plantains: they hold their shape.
• Brown the meat before adding the spice paste.
• Let the sauce reduce until it coats the plantain.

What to serve with Kondrè

Traditionally it is served with a meal on its own; chili on the side. It is a dish for weddings, bride-price ceremonies and funerals.

Where to buy Kondrè ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Kondrè are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions