Beef Plantain stew

This recipe is a modified version of the “Kondre” from Cameroon. I omitted some ingredients such as red palm oil, anis tea leaves, djansang, and odjom leaves. The “djansang” has a strong and powerful aroma and I did not want it to overpower other smell and certainly not to remind me of a fufu sauce. I used the potato beef stew as a starter and mixing it with the Kondre. The spice that slightly took over was the ginger and I was amazed how delicious it was. The plantain’s pieces tasted like ginger and it is a must to try for all my plantain lovers. This is going to my favorites. I going to abuse for sure, and you guys know how I love plantain. A new way of cooking the plantain, besides my plantain cake. I already told my brother I will make him some when he comes over so I can blame his visit, in case my husband complains that we ate the plantain stew two days prior. I am sharing with you guys the recipe for 2 and you will multiply accordingly. So, place to the recipe, my new favorite.

Beef Plantain stew

Delicious beef plantain stew  with a hint of ginger
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Cameroun
Keyword: beef, plantain, stew
Servings: 2 people
Author: Sinaba Food


  • 9 oz beef
  • 4 plaintains (not ripe)
  • 1 big tomato
  • 1 big onion
  • 5 garlic cloves
  • 4 gren onions
  • 2 in ginger
  • 2 parsley sprigs
  • 1 tbsp tomato paste
  • Olive oil
  • 1 laurel leaf
  • 2 cups beef stock (or 1 beef stock cube and 2 cups of water)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 fresh hot pepper


  • Ground onion, tomato, garlic, ginger, green onion, parsley.
  • Wash beef an cut in pieces.
  • Cook in olive oil for 3 minutes and add grounded vegetables.
  • Add tomato paste and cook for 3 minutes.
  • Add salt and black pepper.
  • Add beef stock or 1 beef stock cube and 2 cups of water.
  • Add laurel and pepper.
  • Cut plantains in 4 and put in sauce when it boils.
  • Let it cook 30 mins at medium heat.
  • Serve and garnish with chopped spinach. 


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