Kanda
Kanda is a traditional Central African Republic meatball meal made with ground beef and pumpkin seeds. Locals commonly utilize beef for meatballs. Pumpkin seeds are also a must-have element. Kanda, or beef balls with pumpkin seeds, is as popular in CAR as the well-known caterpillars, but it's a delicacy that doesn't necessitate extreme bravery! This dish is a true delight for the senses. Tomatoes, garlic, onions, parsley, chili peppers, and oil are also required for the recipe.
Ingredients
- 1½ lb ground beef, 3 cups pumpkin seeds, 2 onions, 6 cloves garlic , peeled, 4 tomatoes , peeled, seeded and diced, 2 chili peppers, 1 small bunch parsley, ½ cup cold water (for the meatballs), 1½ cup water (for the sauce), ½ cup oil, Salt, Pepper
Instructions
- Slightly roasted pumpkin seeds and ground to a powder in a food processor.
- In a meat grinder (or food processor), grind the meat, pumpkin seed powder, parsley, garlic and onion. Season with salt and pepper.
- Stir in ½ cup (100ml) of cold water into the mixture and knead well for 3 minutes until forming a homogeneous dough. Refrigerate.
- Slice the other onion. Sauté in oil for 2 minutes over medium heat in a large pot, stirring regularly.
- Add the tomatoes and chili peppers and sauté again covered, for 5 minutes.
- Pour 1½ cup (350ml) of water and increase the heat until the reaching a boil, then turn down to low heat.
- Form meatballs about the size of a golf ball.
- Increase heat and place each meatball in the sauce very carefully.
- Cook over high heat for 10 minutes.
- Then cook over medium heat for 20 minutes.
- And finally simmer for 30 minutes
- When cooked, increase the temperature if necessary, to reduce the sauce.
- Serve with plain rice.
