Spiced Plantain & Meat Stew · Bamiléké Ceremony
Kondré
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It only counts as real kondré if the plantains are unripe and green — cooks say ripe ones would fall apart during the two-hour simmer and change the whole character of the dish.
Unripe green plantains are simmered for hours with goat, beef or pork and a blend of Bamiléké spices — njangsa, pébé and quatre-coins — until the plantain turns deep orange and starchy-tender.
Why it's made this way: Originating with the Bamiléké around Bafang, kondré is served at weddings, funerals and title ceremonies across the West region as a mark of hospitality.
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