Kanda ti Nyma is a traditional Central African Republic recipe for classic dish of beef, onion, garlic and chilli meatballs cooked in an onion and okra sauce flavoured with palm oil and peanut butter. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Kanda ti Nyma.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
450g minced beef
2 large onions, finely chopped
2 eggs, beaten
1 chilli, finely chopped
2 garlic cloves, finely chopped
2 tbsp palm oil or groundnut oil
12 okra, sliced into rings
100ml peanut butter
200ml warm water
Method:
Mix the beef, half an onion, chilli, garlic and eggs together, Shape into small balls and place in the fridge to set.
Fry the remaining onion in the oil until browned then add the okra and fry for a few minutes. Mix the peanut butter and water together and blend to a smooth paste. Pour into the pan, bring to a simmer and add the meatballs. Continue cooking for abut 25 minutes until the meatballs are cooked through and the okra is tender. Serve with rice.
Click on the image, above to submit to Pinterest.