leftovers

46. Congo: Kondres

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I know there are 2 Congo’s but to avoid confusion I just did one recipe.

Yes we are officialy there, Congo… the poorest nation on earth. Some of you might know I grew up in Belgium, I was born there, went to school, my parents still live there. Here is what I learned about Congo as a Belgian colony. “Congo is a colony of Belgium in Africa, King Leopold the Second claimed it for himself and then around 1960 Congo gained independence.” And yes I did pay attention in history class since it was my favorite subject in school. I still learned NOTHING about how the Belgians left Congo or how they treated the Congolese. I think this is a disgrace! It’s like Germans never learning about the damage they did with the World Wars. Over 10 million Congolese were slaughtered (that was 50% of the entire population)! And for what,… ivory, gold, diamonds (sooo money???).

Congo

So on the bright side there also some things about Congo you probably don’t know:

  • The great apes, such as the bonobos and the eastern lowland gorillas, can be found only in Congo.
  • You should not take pictures there and local residents will get upset when you shoot them because it is believed that capturing a person’s image will remove his/her spirit.
  • The Congo rives flows through 10 countries
  • Despite being one of the poorest nations on earth the Congolese are a very proud nation. As said on Anthony Bourdain Part’s Unkown, even the poorest people spend most of their income on soap, clothes and their haircut. They take great pride in looking clean, fresh and well taken care off.

This recipe is great for using up leftovers of a sunday roast since you can literally use any meat!

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Ingredients: Any meat you can boil (I used left over roast lamb), 3 unripe green plantains, 1 large onion, 3 large tomatoes, 1/4 cup of parsley, 1/2 cup of basil, 1/4 cup of celery leaves, 2 teaspoons of grated ginger, 3 cloves of garlic, 2 green onions, 1 teaspoon white pepper, 2 teaspoons of curry powder 1 tablespoon of thyme, vegetable oil, 1 stock cube

  1. In Large saucepan boil meat seasoned with salt, and, onions until tender depending on the meat with plenty of water for stock. You can shorten this process in half by using a pressure cooker. Reserve stock
  2. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back
  3. Cut the plantains into 2-3 pieces depending on size
  4. Chop the tomatoes, onions, green onions and place in a food processor or blender: garlic, basil, parsley, celery with a little bit of water -if using a blender to facilitate blending. Blend until puree.
  5. Heat up a large pot with oil, then add the tomatoes mixture, white pepper, curry, and meat with meat stock, bring to a boil. Simmer for about 10 minutes stirring occasionally.
  6. Then add plantains, Maggi and/or stock / water (enough to cover the plantains)
  7. Bring to a boil then reduce heat and let it cook until the plantains is super tender about an hour or more. Add water as necessary to prevent burns.
  8. Adjust seasonings to taste.
  9. Serve warm