Kanda ti Nyma

Name: Kanda ti Nyma
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 1/2 lean ground beef; 1 shelled pumpkin seeds, finely ground; 1 yellow onion, divided; 3 garlic, minced and divided; 1 egg, beaten; 1 fine salt, divided; 1/2 ground black pepper; 2 neutral cooking oil; 2 tomato paste; 14 crushed tomatoes; 2 low-sodium beef stock; 1 hot chile, finely chopped; 1 smoked paprika; 2 fresh parsley, chopped

AuthorDan MurungaCategoryBeef, Central African Republic, Main CourseDifficultyIntermediate

Central African beef and pumpkin-seed meatballs simmered in tomato sauce.

Yields6 ServingsUnitsDefault

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Grind the pumpkin seeds until fine but not oily. The mixture should hold together when pressed; chill it briefly if it feels soft. Simmer gently after adding the meatballs so they keep their shape.

Ingredients

1 ½ lbs lean ground beef

1 cup shelled pumpkin seeds, finely ground

1 yellow onion, divided

3 cloves garlic, minced and divided

1 egg, beaten

1 tsp fine salt, divided

½ tsp ground black pepper

2 tbsp neutral cooking oil

2 tbsp tomato paste

14 oz crushed tomatoes

2 cups low-sodium beef stock

1 hot chile, finely chopped

1 tsp smoked paprika

2 tbsp fresh parsley, chopped

Directions

Combine the beef, ground pumpkin seeds, half the onion, half the garlic, egg, 1/2 teaspoon salt, and black pepper. Mix just until evenly blended so the meatballs stay tender.

With damp hands, shape the mixture into 18 equal meatballs, about 1 1/2 inches wide. Arrange them on a plate and rest for 10 minutes so they firm slightly.

Heat the oil in a wide pot over medium-high heat. Brown the meatballs in batches for 2–3 minutes per side, turning carefully until colored all over; transfer them to a plate.

Reduce the heat to medium. Add the remaining onion and cook for 5 minutes until soft and lightly golden, then stir in the remaining garlic and chile for 30 seconds.

Add the tomato paste and smoked paprika. Cook for 1 minute until the paste darkens slightly, then stir in the crushed tomatoes and beef stock.

Bring the sauce to a gentle simmer and return the meatballs in a single layer. Partially cover and cook over medium-low heat for 20 minutes, turning once.

Uncover and simmer for 8–10 minutes more, until the sauce coats a spoon and the meatballs reach 160°F in the center.

Taste and adjust the salt, scatter with parsley, and serve hot with rice, cassava, plantains, or stiff maize porridge.