Kanda (Central African Pumpkin Seed Meatballs) By Tara’s Multicultural Table
Recipe for Kanda- Central African Pumpkin Seed Meatballs simmered in a spiced tomato sauce. Top with parsley and serve with steamed rice.
With pumpkin season fully upon us, here is an interesting use for pumpkin seeds. In the Central African Republic, Kanda are meatballs made by pounding toasted pumpkin seeds into a powder and combining with ground meat, onion, and garlic. They are then simmered in a tomato onion sauce. It is a great way to spread out the amount of meat needed to serve more people, plus each bite includes a bit of toasted pumpkin seed flavor.
Meatballs:
3 cups pumpkin seeds shelled and lightly toasted
1 1/2 pounds ground beef
1 small to medium onion chopped
7 garlic cloves chopped
1/2 cup cold water if needed
Sauce:
1 medium onion thinly sliced
4 large tomatoes peeled, seeded, and diced
1-2 chili peppers seeds removed and minced
1 1/2 cups water
1 small bunch parsley stems removed and roughly chopped
Steamed rice for serving
Ingredients
Meatballs:
3 cups pumpkin seeds shelled and lightly toasted
1 1/2 pounds ground beef
1 small to medium onion chopped
7 garlic cloves chopped
1/2 cup cold water if needed
Sauce:
1 medium onion thinly sliced
4 large tomatoes peeled, seeded, and diced
1-2 chili peppers seeds removed and minced
1 1/2 cups water
1 small bunch parsley stems removed and roughly chopped
Steamed rice for serving
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