Kondre

Preparation

1. Season the meat with salt, pepper, and 1 Maggi cube. Brown the meat in hot oil in a large pot for 8 minutes until browned on all sides. Remove and set aside.
2. In the same pot, fry the sliced onion for 5 minutes. Add garlic and ginger and cook for 2 minutes.
3. Add the blended tomatoes. Cook for 15 minutes until the sauce is thick and the oil separates.
4. Return the browned meat to the pot. Add enough water to just cover (about 500ml). Cover and simmer for 30 minutes.
5. Add the green plantain chunks. Stir gently, cover, and cook for 40 more minutes until both the meat and plantains are completely tender. The plantains will absorb the sauce and thicken it naturally.
6. Uncover, add the remaining Maggi cube and hot pepper. Stir gently. Cook uncovered for 10 minutes to reduce and concentrate the sauce.
7. Taste and adjust seasoning. The kondre should be thick, with soft, flavour-soaked plantain and tender meat.