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Do not wait anymore funerals or weddings to eat a good Kondrè pork dish;)

Do not wait anymore funerals or weddings to eat a good Kondrè pork dish;)

Originally from West Cameroon, this dish is a real delight. Cooked with goat meat, this recipe can be revisited with beef or pork for those who can't stand the smell of goat. A true delight! On the other hand, if you are intolerant of oil, do not go there. Here is the recipe for 4 people.

Pork Kondrè recipe

Preparation: 15 minutes

Cooking time: 1hour 30 minutes

 

  • 500 g of pork
  • 4 tomates
  • basil
  • some peppercorns
  • 2 garlic cloves
  • 50 g of ginger
  • 2 tablespoons of red palm oil
  • 2,5 kg of immature or slightly yellowed plantains
  • parsley
  • peppers
  • 10g of bongolo (bongo)
  • 2 pèbès
  • 4 ginger leaves (odzom)
  • 2 onions
  • 2 cubes Maggi

Preparation

  1. Finely crush all condiments: tomatoes, parsley, basil, pèbè, peppers, garlic, ginger, 1 onion and pepper
  2. Finely chop 1 onion and set aside. Peel the plantains, put them in a large bowl of water and set aside. Cut the meat into small cubes, wash it and drain it
  3. Put the palm oil in a saucepan. When hot, add the chopped onion and the cubes
  4. Mix a little and pour the crushed condiments, the meat, the ginger leaves and the plantains
  5. Cover with plenty of water and simmer for 1h30 over low heat
  6. Serve hot, without supplement

     

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    1 comment

    • NZEKI NZEKI

      Great concept! With a varied range of services. In addition to assisting our companions in confessing the various menus. I enjoyed the Pork Nkondrè and hope in the future to receive assistance in purchasing a screen or furniture !!

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