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FoodieAtlas Recipes around the World

Kondre

Kondre
Cameroon
⏱ — min. Serves: —

Ingredients

  • For the Kondre:
  • 2 cups cocoyam (or yam or plantain), peeled and cubed
  • 1/2 cup ground or finely chopped smoked fish
  • 1/2 cup ground crayfish
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-2 tablespoons palm oil
  • 1 tablespoon ground pepper (adjust to taste)
  • 1 tablespoon Maggi or seasoning cubes (optional)
  • Salt to taste
  • 1-2 cups beef or chicken broth (or water)
  • 1 cup chopped spinach or bitter leaf (optional)

Instructions

Prepare the Cocoyam

In a large pot, add the cubed cocoyam and enough water to cover. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the cocoyam and mash it until smooth. Set aside.

Prepare the Condiments

In a separate pot, heat the palm oil over medium heat.

Add the chopped onion and minced garlic. Sauté until the onions are translucent.

Stir in the ground crayfish, ground pepper, and seasoning cubes (if using). Cook for a few more minutes to blend the flavors.

Combine the Ingredients

Add the mashed cocoyam to the pot with the condiments. Mix well.

Gradually add beef or chicken broth (or water), stirring to achieve a smooth and thick consistency.

Stir in the smoked fish and cook for an additional 5-10 minutes, allowing the flavors to meld.

If using, add the chopped spinach or bitter leaf and mix well.

Serve

Enjoy your meal!