Entree: Cameroon – Southern Culinary Region – Kondre (Braised chicken with ripe plantains in a tomato and palm oil sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 3 large ripe plantains, approx. 2 lb (900 g), peeled and cut into 1-inch (2.5 cm) diagonal slices
- 1/4 cup (60 ml) vegetable oil for frying plantains
- 3 tbsp (45 ml) palm oil
- 1 large onion, about 8 oz (225 g), finely sliced
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes (or 3 medium fresh tomatoes, chopped)
- 2 cups (480 ml) chicken stock or water
- 1 bouillon cube (optional)
- 1-2 scotch bonnet or bird's eye peppers, whole or pierced (adjust to taste)
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped parsley or fresh basil for garnish

Instructions

1. Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, about 2–3 minutes per side. Transfer to paper towels and keep warm.
2. Pat chicken thighs dry and season with salt and pepper. In a heavy pot or Dutch oven, heat 1 tbsp (15 ml) palm oil over medium-high heat and brown the chicken in batches, 4–5 minutes per side; remove and set aside.
3. In the same pot, add remaining 2 tbsp (30 ml) palm oil and sauté the sliced onion until soft, about 5 minutes. Add garlic and ginger and cook 1 minute more.
4. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, chicken stock, bouillon cube if using, thyme, bay leaves, and whole scotch bonnet pepper(s). Bring to a simmer.
5. Return browned chicken to the pot, cover, and simmer gently 20–25 minutes until the chicken is nearly cooked through and the sauce has reduced slightly.
6. Gently nestle the fried plantain slices into the stew, spooning sauce over them. Simmer uncovered 5–8 minutes so plantains absorb flavor and sauce thickens. Adjust salt and pepper to taste.
7. Remove bay leaves and whole pepper if desired. Scatter chopped parsley or basil over the top and serve hot with steamed rice, boiled cassava, or plantain fufu.