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KondreGoat and green plantain stew

For weddings, funerals, the enthronement of a chief or the return of a relative from abroad, the Bamileke of the West Region cook kondre. Chunks of goat are stewed slowly with green plantain, tomato and a fragrant blend of local spices including white pepper, pebe and country onion, until the plantain melts at the edges and thickens the sauce. The result is earthy, peppery and very satisfying, eaten straight from the bowl with nothing else alongside. Beef or lamb can replace goat; pebe and country onion are sold in Cameroonian grocers, with nutmeg and a pinch of clove standing in at a pinch. Marinate the meat in the fridge, never on the counter. Chef's tip: give the goat a full hour on its own before the plantain goes in; the meat needs far longer to soften.

125 min

Cameroonian Meat

by KrazyBadal 0 views

KossamFresh or soured Fulani milk

Fulani herders of the Adamawa plateau measure hospitality in kossam: a calabash of cool milk offered to a guest after a long ride, or sold in Ngaoundéré's markets fresh in the morning and pleasantly soured by afternoon. Fresh kossam is simply creamy whole milk, sometimes sweetened, drunk cold with couscous or on its own as a light meal in the heat of the day. For the tangy soured style, stir two spoonfuls of live plain yoghurt into the milk, leave it somewhere warm for 8–12 hours until thickened, then chill. Traditionally it is made with raw milk; at home, always use pasteurised. Chef's tip: chill the milk for several hours and whisk the sugar in hard just before serving, which gives the light froth you see on calabash-served kossam.

5 min

Cameroonian Drinks

by KrazyBadal 0 views

Ndolé with peanuts and greensBitter leaf and peanut stew

Ndolé comes from the Douala coast and is Cameroon's national dish, cooked for Sunday lunches, weddings and funerals: bitter leaves washed until only a gentle bitterness remains, simmered in a thick sauce of boiled, ground peanuts. Traditionally it is finished with beef, smoked fish and prawns; this version keeps the greens and peanuts at the centre and tops it with crisp fried onions, the way Douala cooks always do. Serve with boiled plantain, miondo or rice. As a variation, add prawns or beef the traditional way. Chef's tip: use raw peanuts, boiled and ground, not peanut butter; ndolé should be nubbly and pale, not like a smooth satay sauce.

110 min

Cameroonian Curries

by KrazyBadal 0 views