Kondré de Porc
The quintessential Bamiléké stew. The secret: slow cooking the plantain so it "drinks" the meat juices until it becomes butter-soft.
- Portions: 6
Source: Tchopé
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Ingrédients
- Pork spare ribs or shoulder
- to 12 fingers Green plantains
- Onions
- Garlic head
- Ginger
- tablespoons White Penja pepper
- seeds Pèbè
- Leek
- Celery stalk
- Red palm oil
- To taste Salt