Kondrè with pig meat
Ouest · 145 min · Medium · Serves 2
A warming Western-Highlands stew: green plantains slow-cooked with pork and a generous blend of country spices in red palm oil.
Ingredients
- 15 pcs Green plantains
- 500g Pork
- 2 pcs Onion
- 1 bunch Celery
- 20g Ginger
- 2 cloves Garlic
- 6g Thyme
- 10g African nutmeg (pèbè)
- 4g Rondelles (country spice)
- 5g White pepper
- 2 pcs Hot pepper (chili)
- 3 cubes Seasoning cube (Maggi)
- 500ml Vegetable oil
- 10g Salt
Instructions
- Arrange the peeled green plantains, chopped onion, celery, ginger and thyme in a pot.
- Pour in boiling water to submerge the plantains, add the palm oil and boil covered for 30 minutes.
- Add the pork, white pepper, pèbè and country onion.
- Stir in the ginger-garlic-pepper paste, top up with hot water and season with salt and seasoning cube.
- Cover and simmer on medium-low for 45 minutes until the plantains are buttery soft and the sauce thickens.