Yam ragout with plantains and goat meat

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Goat meat is very popular in Cameroon and is usually prepared on special occasions, mostly in the form of ragout | kondrè .

I let my creativity run wild again and today prepared a slightly modified version of Kondrè , which normally consists mainly of (goat) meat and plantains.

In addition to the main ingredients, I added yams as another component, and the result is something to behold (and taste).

Have fun cooking!

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Ingredients

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1 kg goat meat with bones,
3 unripe plantains,
approx. 300 g yams,
3 large fresh tomatoes
, 1 onion
, 1 spring onion,
1 tbsp ginger-garlic paste
, 1 tsp each of
pepper,
paprika powder,
1/4 tsp Rondelles peppercorns

1/2 tsp Herbes de Provence,
1/2 tsp lovage,
1 Scotch Bonnet chili,
3 tbsp Magic Sauce,
salt
, cooking or palm oil
, fresh basil leaves
, thyme leaves
,
rosemary

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preparation

Clean the meat and cut it into larger pieces. Peel and wash the plantains and yams, then cut them into approximately 5 cm (2-inch) pieces. Chop the tomatoes, onions, and spring onions. Heat the oil in a pot, add the onions and salt, and
sauté. Add the goat meat and brown briefly. Add the garlic-ginger paste, pepper, rondelles (spiced onions), lovage, herbes de Provence, and paprika, stir well, and sauté for about 5 minutes.

Then add the basil leaves, thyme, rosemary, and tomatoes, mix well, and sauté for about 2 minutes, stirring occasionally. Add the plantains and cook for about 5 minutes. Then add the yams, the Scotch Bonnet chili, and half of the Magic Sauce, cover with water, and cook, covered, for about 25 minutes. Then (optionally) remove the Scotch Bonnet chili and cook for another 20 minutes. Finally, add the spring onion and the remaining Magic Sauce, simmer for another 5 minutes, season to taste, and it's ready!

Et voilà! Bon appétit!