Recipe
Central African Beef & Pumpkin Seed Meatballs
Kanda is a Central African dish of tender beef meatballs mixed with ground pumpkin seeds, simmered in a gently spiced tomato sauce and served with rice, millet or cassava.
Ingredients
Meatballs
Tomato sauce
To serve
Method
25 mins prep45 mins cook70 mins total
Mix beef, ground pumpkin seeds, half the onion, garlic, ginger, egg, half the salt and coriander. Shape into 16 walnut-sized balls.
Brown the meatballs in the oil for 5–6 minutes, turning carefully. Remove to a plate.
Cook the remaining onion for 5 minutes. Add tomato purée and chilli for 1 minute, then add tomatoes, stock and remaining salt.
Return the meatballs, cover and simmer for 25 minutes, turning once, until cooked through.
Serve with rice, millet or cassava, spooning over plenty of tomato sauce.
Notes
Grind the pumpkin seeds in a food processor until sandy, not oily. Chill the shaped meatballs for 10 minutes if they feel soft.
About this recipe
Kanda is a Central African dish built around tender beef meatballs bound with finely ground pumpkin seeds. The seeds bring a gently nutty flavour and help give the meatballs a soft, substantial texture, while ginger, garlic, coriander and chilli keep the tomato sauce lively.
The meatballs are browned first, then finished in the sauce so they absorb its flavour without drying out. Serve the finished dish with rice, millet or cassava, spooning the tomato sauce over the top. Shape the meatballs evenly so they cook through together, and keep the simmer gentle once they return to the pan.
