Kondrè of pork

Kondrè of pork

Originally from western Cameroon, this dish is a real delight. Cooked with goat meat, this recipe can be revisited with beef or pork for those who can not stand the smell of the goat. A true delight! On the other hand, if you are intolerant to oil, do not venture 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


  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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    • lamater.net

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