Kanda ti Nyama (Central African Spicy Beef and Peanut Meatballs)
Local name: Kanda ti nyama
In short: Spiced beef meatballs bound with peanut butter, simmered in a red palm oil and tomato sauce until tender and rich. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 370 kcal
Kanda ti nyama, meaning meatballs of meat in Sango, is a festive dish of the Central African Republic. Ground beef is mixed with peanut paste, onion, garlic, chili and breadcrumbs, shaped into balls and simmered in a tomato and red palm oil sauce. The peanut gives the meatballs a rich, nutty flavor and keeps them moist. Serve them with rice, boiled cassava or gozo, to soak up the sauce.
Instructions
- Mix the beef, peanut butter, breadcrumbs, chopped onion, garlic, chili, salt and pepper in a bowl. Knead with your hands for 1 minute until it holds together.
- With wet hands, shape the mixture into about 24 meatballs the size of a walnut.
- Heat the palm oil in a wide pot over medium heat. Cook the sliced onion for 6 minutes until soft, then stir in the tomato paste for 1 minute.
- Add the tomatoes, water, whole chili and salt. Simmer for 10 minutes until the tomatoes break down.
- Lower the meatballs gently into the sauce. Cover and simmer for 20 to 25 minutes, turning them once, until the meatballs reach 71°C (160°F) and the sauce is thick.
- Taste the sauce for salt, remove the chili and serve hot with rice, boiled cassava or gozo.
Tips
- Wet your hands before shaping so the mixture does not stick. Do not overwork the meat or the meatballs turn dense.
- Peanut butter must be unsweetened. For a nut-free version, use fine cornmeal in place of the peanut butter, though the flavor will be milder.
Questions and answers
Why is peanut butter used in meatballs?
It adds richness and binds the mixture, keeping the meatballs soft in the sauce. In Central African cooking, ground peanuts are common in stews and sauces.
Can I use another meat?
Yes. Ground goat, lamb or chicken all work. Cook ground chicken to 74°C (165°F).
Can I freeze the meatballs?
Yes. Freeze cooked meatballs in their sauce for up to 3 months and reheat gently.
How long does it take to make Kanda ti Nyama (Central African Spicy Beef and Peanut Meatballs)?
About 1 h 15 min in total: 35 min of preparation and 40 min of cooking.
How many calories are in Kanda ti Nyama (Central African Spicy Beef and Peanut Meatballs)?
About 370 kcal per serving, with 22 g of protein, 12 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 12 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
