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Meat, Africa and overseas

Cameroonian beef and plantain stew (kondre)

Kondre is a Cameroonian beef and plantain stew for 4, ready in 1 hour 30 minutes, medium difficulty, around €4 per person. Beef simmers slowly in a tomato sauce with ginger and chili, then green plantains cook in the pot toward the end. The key is a long, gentle simmer for the beef and adding the plantains just in time to keep them firm.

Tonight, a Cameroonian stew that simmers low and slow, tender beef and green plantains melting into a spiced sauce.

Cameroonian beef and plantain stew (kondre)
Total time
1 h 30
Difficulty
Medium
Cost per person
€4.00
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Kondre is a stew that takes its time. The braising beef simmers gently until it turns tender, in a tomato sauce spiced with ginger, garlic, and chili. The green plantains, cut into thick rounds, go in near the end, they soak up the sauce without turning to mush and bring a mild sweetness that balances the heat.

This is a weekend dish, or a weeknight meal when you have time to let it simmer without much fuss. Kids can eat it without trouble, since the chili is easy to adjust at the end. For guests, it's a change of pace, it fills the kitchen with good smells for an hour and goes straight from the pot to the table.

The ingredients

4 people

Butcher

  • Braising beef 700 g

Fruits and vegetables

  • Green plantains 4
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Chili pepper 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Ground cuminoften in the pantry 1 tsp
  • Peanut oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef into cubes and brown it in the oil with the onions and garlic. 12 min

    Don't stir too much, a good crust builds flavor.

  2. Add the tomatoes, grated ginger, cumin, chili, salt, pepper, and a glass of water. 5 min

    A little broth instead of water makes the sauce richer.

  3. Cover and let simmer over very low heat. 50 min

    The beef should be soft enough to cut with a spoon.

  4. Peel the green plantains, cut them into thick rounds, and add them to the pot. 5 min

    Oil your hands before peeling, green plantain sap stains.

  5. Keep cooking until the plantains are tender and the sauce has thickened. 20 min

    A extra pinch of chili at the end wakes up the flavors.

Our tips to get it right

  • Pick plantains that are very green and firm, yellow plantains break down too fast during cooking.
  • If the sauce reduces too much before the beef is tender, add a little hot water rather than just covering the pot and walking away.
  • Taste the sauce before adding the plantains, that's the right moment to adjust salt and chili.

The variations

  • Swap the braising beef for cubed lamb shoulder, the cooking time stays the same.
  • For a vegetarian version, replace the beef with eggplant chunks and cooked chickpeas, added with the tomatoes.
  • For kids who are sensitive to spice, pull the whole chili out of the pot before serving their portion.

What to serve it with

  • Plain white rice
  • Fried plantains on the side
  • Chilled hibiscus juice

Storage

This stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the plantains, which you add fresh when reheating. Reheat gently over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can I use ripe plantains instead of green ones?

Ripe plantains break down much faster during cooking and make the dish sweeter. If you use them, add them only 10 minutes before the end instead of 20.

How do I peel green plantains without staining my hands?

Lightly oil your hands and knife before cutting off the ends and slitting the skin lengthwise. The sap is sticky and stains easily, and the oil helps prevent that.

Can I make this stew ahead of time?

Yes, cook the beef in its sauce a day ahead, it only gets better with time. Add the plantains fresh on the day you serve it so they keep their texture.

Which cut of beef works best for this stew?

A braising cut like chuck, shin, or blade steak works perfectly. These cuts turn tender after a long, gentle simmer.

How long does it take to make a Cameroonian beef and plantain stew?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Cameroonian beef and plantain stew?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cameroonian beef and plantain stew cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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