Unusual Fact: The Central African Republic uses the Franc however it is known as the Central African Republic Franc The Central African republic is as the name suggests is in Central Africa. It is right next to Chad which happens to be our next country as well.
The meal that I made for the C.A.R was Kanda. From the information I’ve gathered there are two types of Kanda. That with okra and other vegetables and that without. As I have never seen okra for sale in our corner of the world I have decided to do the version without okra. I got this recipe from 196 Flavours who are also cooking their way around the world.
This recipe does not have much sauce for the amount of meat balls. This amount of meatballs fed five of us and then two more servings for lunch the next day. I found that there was not much sauce for the amount of meatballs. So I would suggest either making less meatballs with the same amount of sauce or do what we did and add a tin of diced tomatoes to the sauce.
The meatball mixture is quite different from other meatballs I have eaten. This one contains pepitas or pumpkin seeds which makes the meatball mixture green and on top of that you need to knead the ‘dough’ as well. I forgot to put the parsley into the meatball mixture. Make sure you don’t forget it as well because I think this would have added another layer of flavour. Finally I would suggest to make these a little smaller than golf ball size as the recipe suggests. I thought that they were a little big. I loved this recipe. It was a great alternative to ordinary meatballs and pasta.
Preparation time: 35 minutes Cooking time: 1 hour
Ingredients (for 6-8 people)
1 ½ lb of ground beef
3 cups pumpkin seeds
7 cloves of garlic, peeled
4 large fresh tomatoes, peeled, seeded and diced
1 or 2 chili peppers
1 small bunch of parsley
½ cup cold water for the meatballs
1 ½ cup water for the sauce
½ cup oil
Slightly roasted pumpkin seeds and ground to a powder in a food processor. In a meat grinder (or food processor), grind the meat, pumpkin seed powder, garlic and onion. Add salt and pepper. Stir in ½ cup of cold water into the mixture and knead well for 3 minutes until forming a homogeneous dough. Refrigerate.
Slice the other onion. Sauté in oil for 2 minutes over medium heat in a large pot, stirring regularly. Add the tomatoes and chili peppers and sauté again covered, for 5 minutes. Pour 1 ½ cup of water and increase the heat until the reaching a boil, then turn down to low heat.
Form meatballs about the size of a golf ball.
Increase heat and place each meatball in the sauce very carefully. Cook over high heat for 10 minutes. Then cook over medium heat for 20 minutes. And finally simmer for 30 minutes.
When cooked, increase the temperature if necessary, to reduce the sauce. Serve with plain rice.