Comment réussir le Kondre de porc traditionnel comme au village

Please Give Me a Gift!    / @legoutlocal   Welcome to my kitchen! Today, we're tackling a cornerstone of Cameroonian cuisine: Pork Kondré. I'm sharing my authentic, "just like in the village" recipe for tender plantains and flavorful meat. Because local taste is all about connection, sit back and let's discover the secrets of this traditional dish together. And you, do you prefer your Kondré spicy or mild? 🥘* Ingredients * 30 green plantain fingers (or barely yellow for a slightly sweet and savory flavor). 3 to 4 kg of meat (a mix of shoulder cuts and ribs for flavor and tenderness). Approximately 300 ml of water to achieve that beautiful red color and creamy texture. 5 or 6 large onions (3 for the spice paste and 3 to slice). 2 whole handfuls of garlic and a large piece of ginger (about 100g). Local Spices (Kondré) 4 to 5 grains of Pébé. 3 Rondelles. 1 tsp of Quatre-côtés (a type of spice). 100g of Djansan (previously crushed). 1 or 2 sprigs of thyme and bay leaves Ginger leaves 2 tablespoons of a mixture of rosemary, lentil, and coriander 2 tablespoons of white peppercorns 7 cloves ½ teaspoon of black pepper Homemade seasoning that replaces bouillon cubes in my cooking Green herbs and other aromatics 3 medium leek stalks, a small bunch of celery and basil 4 tablespoons of tomato paste 5 to 6 whole red chilies Approximately 4 to 5 liters of water (the water should just cover the plantains so they are well "muscled"). #PorkKondre # #AfricanRecipe #Plantain #LocalFlavor #NinaLove #CameroonFood #traditionaldanceCameroonianCuisine