Entree: Central African Republic – National Cuisine – Kanda (beef meatballs in peanut sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 clove garlic, minced (about 0.1 oz / 3 g)
- 1 egg (approx. 50 g)
- 1/4 cup (25 g) fine breadcrumbs
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) ground coriander
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium onion, sliced (about 6 oz / 170 g) for the sauce
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 medium tomato, chopped (about 5 oz / 140 g) or 1/2 cup (120 g) canned crushed tomato
- 2 tbsp (32 g) smooth peanut butter (natural)
- 2 cups (480 ml) chicken or beef stock
- 1 small sweet potato or yam, peeled and cut into 1-inch (2.5 cm) cubes (about 8 oz / 225 g) optional
- 1–2 fresh hot peppers (scotch bonnet or spicy chili) whole or chopped, to taste (optional)
- 1/2 tsp (2.5 g) smoked paprika
- Salt to taste
- Chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Make the meatballs: In a bowl combine ground beef, chopped onion, minced garlic, egg, breadcrumbs, salt, black pepper, and ground coriander. Mix gently to combine and form into 20–24 small meatballs, about 1 inch (25 mm) each.
2. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to color all sides but do not cook through. Remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) oil and sauté the sliced onion until soft, about 5–7 minutes. Add the garlic and cook 1 minute.
4. Stir in the chopped tomato or crushed tomato and cook until it breaks down, about 3–4 minutes. Add smoked paprika and stir.
5. Lower the heat and whisk the peanut butter into 1 cup (240 ml) of the stock until smooth, then pour into the skillet along with the remaining stock. Add the cubed sweet potato if using and the whole or chopped hot pepper if using.
6. Return the meatballs to the sauce, simmer gently over low heat, covered, for 15–20 minutes until meatballs are cooked through and the sauce has thickened. Stir occasionally and adjust seasoning with salt.
7. Remove whole hot peppers before serving if left whole, garnish with chopped cilantro or parsley, and serve hot over steamed white rice, fufu, or boiled cassava.