Kanda ti Nyma aux Graines de Courge (Central African Pumpkin-Seed & Beef/Mushroom Meatballs) – Authentic Central African Republic Recipe
Bangui’s signature dish: tender meatballs enriched with nutty ground pumpkin seeds in a savory tomato broth.
- Country of Origin
- 🇨🇫 Central African Republic (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Spiced beef (or mushroom-lentil) meatballs bound with ground toasted pumpkin seeds, Okra and tomato sauce, Boiled plantains, Toasted pepitas (ngunza), Garlic
Ingredients for Kanda ti Nyma aux Graines de Courge (Central African Pumpkin-Seed & Beef/Mushroom Meatballs) (4 Servings)
- 1.25 lbs (or 2.5 cups) spiced beef (or mushroom-lentil) meatballs bound with ground toasted pumpkin seeds, prepped into bite-sized pieces
- 1.5 cups okra and tomato sauce, washed and trimmed
- 1 cup boiled plantains
- 1 medium onion and 3 cloves garlic, finely minced with toasted pepitas (ngunza)
- 1.5 tbsp traditional Central African Republic seasoning (garlic, ginger, onions, chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash spiced beef (or mushroom-lentil) meatballs bound with ground toasted pumpkin seeds and mix in a bowl with toasted pepitas (ngunza), garlic, ginger, onions, chili, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with okra and tomato sauce into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon boiled plantains generously over the top and serve warm.