- Green (unripe) plantains
- Goat meat (beef, oxtail or pork also common)
- Palm oil and vegetable oil
- Tomatoes, onions, garlic, ginger
- Pebe (Cameroonian nutmeg), djansang (akpi), rondelle, quatre-cotes
- White and black pepper, thyme, bay leaves, basil, parsley, celery, leeks
Kondre
Kondre
Kondre (also kondreh or nkondre) is the Bamileke ceremonial stew: green plantains and goat meat cooked together for hours with palm oil and a deep spice blend until the sauce turns dark brown.
Traditional village preparation simmers the meat for up to eight hours, sometimes overnight, until it falls off the bone. The plantains must be unripe or they will not survive the long cooking. It is a symbol of hospitality, served at weddings, funerals and baby welcomings.
Key ingredients
Where to try it
- Traditional restaurants in the West Region (Bafoussam, Bafang).
- Ceremonies: weddings, funerals and birth celebrations.
- Traditional caterers for special occasions.