Marché Facile.comThe taste of home, delivered to your loved ones
Deliver toAbidjan, Côte d'Ivoire
📍 Deliver to Abidjan, Côte d'Ivoire
Marché Facile.comThe taste of home, delivered to your loved ones
Quantities for 4 people, from the Marché Facile assistant’s recipe sheet. Ingredients link to product pages in the catalogue — the day’s price is on the product page, never frozen here.
| Ingredient | Quantity (4 people) | In the catalogue |
|---|---|---|
| Banane plantain verte (non mûre) | 8 to 10 fingers (about 1.5 kg) | Banane Plantain × 2 Note: Chosen green and firm, never ripe: this is what sets kondré apart from a sweet plantain stew. |
| Viande (base bœuf ; variantes chèvre, porc ou poulet) | 800 g to 1 kg | Bourguignon Jarret DE Boeuf Note: Named variants: kondré de chèvre = goat meat; kondré de porc = spare ribs or pork chops; kondré de poulet = whole chicken cut into pieces. The quantity and the rest of the sheet do not change. |
| Tomate fraîche | 3 | Tomate Fraiche |
| Oignon | 2 | Oignon Blanc |
| Ail (optional) | 4 cloves | AIL Substitution: Ground garlic (1 tsp) |
| Gingembre frais (optional) | 20 g | Gingembre Substitution: Ground ginger (1 tsp) |
| Condiments verts (céleri, persil ou poireau) (optional) | 1 bunch | Celeri Note: The green of Western cooking: celery, parsley and leek are often blended together with onion and garlic; just one of the three is enough to flavour the sauce. |
| Piment frais | 2 | Piment Frais |
| Huile (de palme rouge ou végétale) | 10 cl | Huile DE Palme Rouge Naturelle Note: Red oil is the most traditional; several cooks use a neutral vegetable oil. |
| Cube d'assaisonnement | 2 cubes | CUBE Maggi Boeuf sold in packs of 10 cubes, the smallest size in the catalogue; the rest keeps for your next sauces |
| Sel | 1 tsp | GROS SEL FIN IODE |
| Eau | about 1.5 L | Already at home (assumed to be at home) |
Festive stew from West Cameroon: green plantains simmered for a long time with the meat in a tomato-onion sauce with green seasonings. The traditional version cooks for hours (once all night over a wood fire); in modern cooking, allow about 2 hours on low heat after browning the meat (a minority add a pinch of thyme). The most common base is beef; the named variants change the meat: kondré de chèvre (goat), kondré de porc, kondré de poulet — the plantains stay green in all versions, it is the signature of the dish.
Recipe in English. See all 57 recipes · See the catalogue