Kanda
Bangui's meatball stew: kanda — beef or goat meatballs simmered in a tomato-peanut sauce with okra or sorrel, served over rice or fufu. Ingredients: minced beef, peanuts (paste), tomatoes, onions, okra or sorrel leaves, chiles, oil, salt.
What it is
Bangui's meatball stew: kanda — beef or goat meatballs simmered in a tomato-peanut sauce with okra or sorrel, served over rice or fufu. Ingredients: minced beef, peanuts (paste), tomatoes, onions, okra or sorrel leaves, chiles, oil, salt. Recipe: 1) Season and form small meatballs. 2) Build a tomato-onion base; add peanut paste. 3) Poach the meatballs in the sauce. 4) Add okra or sorrel at the end. Serve: over rice — kanda is the capital's beloved home dish. Flavor: nutty, tangy, hearty. History: kanda ti makayabu and kanda ti viande variants map Bangui's kitchens; the peanut-tomato base is the region's grammar. See also: Fumbwa, Maboké.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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Related topics
World Cuisines
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