Kanda

About This Recipe

Kanda are Central African dumplings made from spiced ground beef or goat formed into balls and simmered in a flavourful broth until cooked through. They are often dropped into a palm nut or okra soup, absorbing the surrounding flavours. The dish appears at family celebrations and Sunday lunches across the CAR and both Congos.

Ingredients

Serves 4

• 500 gground beef or goat
• 1 smallonion, finely grated
• 2 clovesgarlic, minced
• 1 tspeach: ground coriander, cayenne, salt
• 1 litrebeef or chicken stock
• 2 tbspred palm oil

Instructions

1. 1

   Make dumplings

   Mix ground meat with grated onion, garlic, coriander, cayenne, and salt. Knead 2 minutes. Roll into golf-ball-sized balls.

2. 2

   Heat broth

   Bring stock and palm oil to a gentle simmer in a wide pot.

3. 3

   Simmer kanda

   Gently lower dumplings into simmering broth. Do not boil vigorously. Cover and cook 25-30 minutes, turning once.

4. 4

   Serve

   Ladle kanda and broth into bowls. Serve with gozo or boiled plantain.

Variations

• •

  Drop kanda into moambé sauce instead of plain broth.

• •

  Add sliced cassava leaves to the broth for extra nutrition.

Storage

Refrigerate in broth up to 3 days.

Frequently Asked Questions