Kanda (Central African Pumpkin Seed Meatballs)
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.
Servings 6 -8 Servings
Ingredients
Meatballs:
- 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
Sauce:
- 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
Instructions
- 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.