This recipe is a modified version of the “Kondre” from Cameroon. I omitted some ingredients such as red palm oil, anis tea leaves, djansang, and odjom leaves. The “djansang” has a strong and powerful aroma and I did not want it to overpower other smell and certainly not to remind me of a fufu sauce. I used the potato beef stew as a starter and mixing it with the Kondre. The spice that slightly took over was the ginger and I was amazed how delicious it was. The plantain’s pieces tasted like ginger and it is a must to try for all my plantain lovers. This is going to my favorites. I going to abuse for sure, and you guys know how I love plantain. A new way of cooking the plantain, besides my plantain cake. I already told my brother I will make him some when he comes over so I can blame his visit, in case my husband complains that we ate the plantain stew two days prior. I am sharing with you guys the recipe for 2 and you will multiply accordingly. So, place to the recipe, my new favorite.
Beef Plantain stew
- 9 oz beef
- 4 plaintains (not ripe)
- 1 big tomato
- 1 big onion
- 5 garlic cloves
- 4 gren onions
- 2 in ginger
- 2 parsley sprigs
- 1 tbsp tomato paste
- Olive oil
- 1 laurel leaf
- 2 cups beef stock (or 1 beef stock cube and 2 cups of water)
- 1 tsp black pepper
- 1 tsp salt
- 1 fresh hot pepper
- Ground onion, tomato, garlic, ginger, green onion, parsley.
- Wash beef an cut in pieces.
- Cook in olive oil for 3 minutes and add grounded vegetables.
- Add tomato paste and cook for 3 minutes.
- Add salt and black pepper.
- Add beef stock or 1 beef stock cube and 2 cups of water.
- Add laurel and pepper.
- Cut plantains in 4 and put in sauce when it boils.
- Let it cook 30 mins at medium heat.
- Serve and garnish with chopped spinach.