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Kanda ti Nyama

Name: Kanda ti Nyama
Total time: 60 min
Yield: Serves 4
Cuisine: Central African Republic
Ingredients: 500g Ground Beef; 2 Onion; 2 Tomato; 1 tbsp Tomato paste; 2 cloves Garlic; 1 Chili pepper; 1 Egg; 3 tbsp Vegetable Oil; 1 tsp Salt; A pinch Black Pepper; 300ml Water

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Beef meatballs simmered in tomato and onion sauce — Central African home cooking.

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📖 The Story Behind This Dish

Kanda ti nyama means 'meat balls' in Sango and is a signature dish of the Central African Republic. Ground beef is mixed with onion and chili, rolled into balls, browned, and simmered in tomato sauce. Peanuts are sometimes added, and it's eaten with gozo (cassava paste) or rice.

🌆 Where it's eaten: In a kitchen in the capital, Bangui, rolled meatballs brown in a pot, simmer in red sauce, and are plated with cassava paste.

🥕 Ingredients (serves 4)

Ground Beef 500g
Onion 2
Tomato 2
Tomato paste 1 tbsp
Garlic 2 cloves
Chili pepper 1
Egg 1
Vegetable Oil 3 tbsp
Salt 1 tsp
Black Pepper A pinch
Water 300ml

👩‍🍳 Instructions

Finely chop 1 onion and knead well with the ground beef, egg, salt, pepper, and chopped chili.
Roll into balls about 4cm across.
Heat oil in a pot, brown the meatballs while rolling them, and remove.
In the same pot, sauté the remaining onion, garlic, tomatoes, and tomato paste, add water, and bring to a boil.
Return the meatballs, cover, and simmer 20 minutes.

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