A recipe for Kanda (Central African Pumpkin Seed Meatballs)! These savory meatballs are simmered in a spiced tomato sauce, topped with parsley, and served with steamed rice.
Prep time: PT20M
Cook time: PT70M
Total time: PT120M
Keywords
beef, Central African, meatball, pumpkin, pumpkin seed
Ingredients
3 cups pumpkin seeds (shelled and lightly toasted)
1 1/2 pounds ground beef
1 small onion (peeled and chopped)
7 garlic cloves (peeled and chopped)
1/2 cup cold water (if needed)
1/4-1/2 cup palm or peanut oil
1 medium onion (peeled and thinly sliced)
4 large tomatoes (peeled, seeded, and diced)
1-2 chili peppers (seeds and stems removed and minced)
1 1/2 cups water
Salt and pepper (to taste)
1 small bunch parsley (stems removed and roughly chopped)
Steamed rice (for serving)
Categories
Main Course
Cuisine
Central African
Steps
Using a food processor, grind the pumpkin seeds until they become a powder.
Add the meat, chopped onion, and garlic. Pulse until the mixture becomes smooth. If it does not come together, add up to 1/2 cup water.
Transfer the mixture to the refrigerator and allow to chill 30 minutes to an hour.
In a large pot, drizzle oil over medium heat.
Add the sliced onion and cook, stirring occasionally, until softened and beginning to turn golden.
Mix in the tomatoes and chilis. Cover and cook for 5 minutes. Add the 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cover.
Remove the meat mixture from the refrigerator. Form into golf ball size meatballs.
Increase the heat of the sauce to medium high and gently add the meatballs.
Cover and cook, gently stirring occasionally, for 10 minutes. Reduce heat to medium and continue to cook, stirring occasionally, for 20 minutes.
Reduce heat to a simmer and cook for another 30.
Fold in the chopped parsley and serve immediately with steamed rice.
