Kondre goat meat and plantain

Kondre goat meat recipe

1. Peel the plantains and cut them into 2 or 3 pieces depending on their size.
2. Cut the goat meat into pieces and wash them with vinegared water.
3. Then add the plantains in place of the meat, stir, and place the bay leaves and ginger leaves at the bottom of the pot.
4. Add water up to the height of the plantains, cover, and let cook for 2 hours. Check the water from time to time and add more if needed (this will form the sauce).
5. While the plantains are cooking, wash and mince the leek, parsley, and celery. Set aside. PS: I prefer to crush the celery stalks, you can also mince them.
6. I grill/burn the pèbès and rondelles to bring out their aroma.
7. In a blender, crush the tomatoes, garlic, remaining onion, ginger, celery stalk, 1/3 of the chopped leek (from step 7), peppers, 4 côtés, cloves, pèbès, and rondelles. Set aside.
8. After 2 hours, incorporate the meat pieces (from step 4).
9. Then add salt, the minced and crushed condiments from steps 7 and 8. Cover and let cook for 1 hour.
10. After 1 hour, add the bouillon cube and chili. Cover and let simmer for 10 minutes. Then turn off the heat and leave covered for 5-10 minutes before serving, allowing the oil to rise to the surface.