Entree: Central African Republic – Central Culinary Region – Kanda (Meatballs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 1 small onion, finely chopped (about 100 g)
- 1 large egg, beaten, approx. 50 g
- 2 tbsp (15 g) finely chopped roasted peanuts (optional, for meatballs)
- 1 tsp (5 g) salt (for meatball mix)
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil or palm oil (for frying)
- 1 tbsp (15 ml) vegetable oil or palm oil (for sauce)
- 1 medium onion, chopped (about 150 g) (for sauce)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1-2 hot chilies (bird's eye or similar), minced
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) crushed or canned tomatoes
- 1/3 cup (80 g) smooth peanut butter
- 1 cup (240 ml) water or low-sodium stock
- 1 small bouillon cube (optional)
- 4 oz (115 g) fresh spinach or cassava leaves, roughly chopped
- Salt and pepper to taste

Instructions

1. Make the meatballs: in a bowl combine ground beef (1 lb / 454 g), finely chopped onion (about 100 g), beaten egg (approx. 50 g), chopped roasted peanuts (2 tbsp / 15 g) if using, 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper. Mix gently and form into walnut-sized meatballs (about 20–24).
2. Brown the meatballs: heat 2 tbsp (30 ml) vegetable or palm oil in a large skillet over medium-high heat. Brown meatballs in batches until seared on all sides but not fully cooked through, about 3–4 minutes per batch. Remove and set aside.
3. Build the sauce: reduce heat to medium, add 1 tbsp (15 ml) oil to the pan if needed, and sauté chopped onion (about 150 g) until translucent. Add minced garlic (about 9 g), grated ginger (1 tbsp / 6 g), and minced chilies; cook 1 minute until fragrant.
4. Stir in tomato paste (1 tbsp / 15 ml) and cook 1 minute, then add crushed tomatoes (2 cups / 480 ml), peanut butter (1/3 cup / 80 g), water or stock (1 cup / 240 ml), and the bouillon cube if using. Whisk until peanut butter is fully incorporated and sauce is smooth.
5. Return meatballs to the pan, bring to a gentle simmer, cover partially, and cook 15–20 minutes until meatballs are cooked through and sauce has thickened. Stir occasionally to prevent sticking.
6. Stir in chopped spinach or cassava leaves (4 oz / 115 g) and simmer 2–3 minutes until wilted and incorporated. Taste and adjust seasoning with salt and pepper.
7. Serve the kanda hot spooned over rice, millet, or fufu as preferred.