Kanda (Beef Meatballs with Pumpkin Seeds) is a traditional Central African Republic recipe for a classic stew of minced beef and egusi seed powder in a tomato base. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Beef Meatballs with Pumpkin Seeds (Kanda).
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Egusi seeds are a variant form of watermelon (Citrullus lanatus var. lanatus) seeds with a fleshy pericarp, commonly known as 'egusi seeds' that are extensively cultivated in Nigeria and Central Africa for the high protein and carbohydrate content of the edible seeds. They are often added, pulverized to a powder, as a thickener to stews. In this case a paste made from the hulled seeds is called for. If you cannot get egusi seeds then the hulled seeds of any pumpkin, hulled and pounded or ground to a paste can be used.
Halve the onion. Pound one half in a mortar with the garlic and slice the other half very thinly.
In a bowl, mix together the minced beef, egusi powder and the garlic and onions paste. Work this mixture until it comes together then form into small dumplings.
Heat a little groundnut oil in a large pan. Add the slice onion and tomatoes and fry for 3 minutes. Stir in 500ml water and bring to a boil then season to taste with salt.
Gently add the meatballs, one by one, into the pan. When all the meatballs have been added, bring the mixture back to a boil then reduce to a simmer and cook for 60 minutes.
Serve the meatballs topped with the sauce and accompanied by rice, pounded yam fufu or bread.
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