Quirky Foodster

Lunches

Kondre (Plantain and Beef Stew)

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20 min
Prep
1 hr
Cook

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Ingredients

  • - Unripe (green) plantains, peeled and -- 4 large (4 large)
  • - chunked
  • - Beef, cubed -- 500 g (1 lb)
  • - Red palm oil -- 100 ml (1/3 cup + 1 tbsp)
  • - Onion, sliced -- 1 large (1 large)
  • - Tomatoes, chopped -- 2 medium (2 medium)
  • - Scotch bonnet pepper -- 1 (1)
  • - Bitterleaf or spinach, washed -- 150 g (5 oz)
  • - Beef stock -- 500 ml (2 cups)
  • - Salt -- to taste (to taste)

Method

  1. Season beef with salt and simmer in stock for 30 minutes until tender; reserve the broth.
  2. In a large pot, heat palm oil and sauté onion until soft.
  3. Add tomatoes and pepper; cook down for 5 minutes into a thick base.
  4. Add the plantain chunks and cooked beef with its broth; bring to a simmer.
  5. Cover and cook for 20 minutes until plantains are tender but holding shape.
  6. Stir in the greens and simmer a further 5 minutes; adjust salt and serve hot.

Introduction: Kondre is a one-pot stew of unripe plantains, meat and vegetables simmered together in a rich palm oil broth.

Cultural Background: Kondre is a one-pot stew of unripe plantains, meat and vegetables simmered together in a rich palm oil broth. Popular among the Bayangi and Manyu peoples of the South-West Region, it is a hearty midday meal traditionally cooked over an open fire in a single pot, embodying the region's love of slow-simmered, vegetable-forward stews built around whatever the farm and market provide that day.

Tips: Green plantains should be firm — they hold their shape better than ripe ones in a stew. Bitterleaf should be well-washed if using fresh to soften its bitterness; frozen pre-washed bitterleaf works well too.

Variations: Smoked fish or dried fish can replace or accompany the beef. Add a handful of crayfish for extra depth. Replace beef and stock with mushrooms and vegetable stock; add extra plantain for heartiness.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently on the stovetop over low heat with a splash of water.

Nutrition: Calories: 420 kcal | Protein: 24 g | Carbs: 38 g | Fat: 20 g | Fiber: 5 g

FAQs:

Q: Can I use ripe plantains instead?
A: Ripe plantains will break down and sweeten the stew significantly — green plantains are traditional for kondre’s savory profile.

Q: What can replace bitterleaf?
A: Spinach or collard greens make a reasonable, milder substitute.