Entree: Democratic Republic of the Congo – Southern Culinary Region – Kanda (Beef meatballs simmered in a rich Congolese peanut-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 large (1 3/4 oz (50 g)) egg
- 1/4 cup (30 g) breadcrumbs
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) for sauce
- 1 large (7 7/8 oz (225 g)) yellow onion, finely chopped
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small hot pepper such as Scotch bonnet or serrano, seeded and minced (optional)
- 1/2 cup (125 g) smooth peanut butter (natural or canned groundnut paste)
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or chicken stock, plus extra as needed
- 1 tsp (5 g) ground coriander
- 1 tbsp (15 ml) lemon juice or vinegar
- 2 tbsp (8 g) fresh cilantro or parsley, chopped
- 2 cups (400 g) long-grain white rice for serving
- Salt and additional pepper to taste

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 large (50 g) egg
- 1/4 cup (30 g) breadcrumbs
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) for sauce
- 1 large (225 g) yellow onion, finely chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small hot pepper such as Scotch bonnet or serrano, seeded and minced (optional)
- 1/2 cup (125 g) smooth peanut butter (natural or canned groundnut paste)
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or chicken stock, plus extra as needed
- 1 tsp (5 g) ground coriander
- 1 tbsp (15 ml) lemon juice or vinegar
- 2 tbsp (8 g) fresh cilantro or parsley, chopped
- 2 cups (400 g) long-grain white rice for serving
- Salt and additional pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine ground beef, egg, breadcrumbs, 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) pepper, and 1/2 tsp (2.5 ml) ground cumin; mix gently and form into 12–14 golf-ball-size meatballs.
2. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat; brown meatballs on all sides in batches, about 6–8 minutes total, then remove and set aside.
3. Reduce heat to medium and add 2 tbsp (30 ml) oil to the skillet; sauté chopped onion until soft and translucent, about 6 minutes. Add garlic, ginger, and minced hot pepper and cook 1–2 minutes until fragrant.
4. Stir in tomato paste and crushed tomatoes, then add peanut butter and whisk until smooth. Pour in 2 cups (480 ml) stock, add ground coriander, remaining salt and pepper, and bring to a gentle simmer.
5. Return meatballs to the sauce, cover, and simmer over low heat 20–25 minutes until meatballs are cooked through and sauce has thickened. Add lemon juice and adjust seasoning.
6. Meanwhile rinse rice and cook 2 cups (400 g) rice according to package directions or bring 4 cups (960 ml) water to a boil, add rice, reduce to a simmer, cover and cook 15–18 minutes until tender; fluff with a fork.
7. Stir chopped cilantro or parsley into the sauce just before serving. Serve kanda over steamed rice, ladling generous sauce over the top.

1. In a bowl combine ground beef, egg, breadcrumbs, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp ground cumin; mix gently and form into 12–14 golf-ball-size meatballs.
2. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat; brown meatballs on all sides in batches, about 6–8 minutes total, then remove and set aside.
3. Reduce heat to medium and add 2 tbsp (30 ml) oil to the skillet; sauté chopped onion until soft and translucent, about 6 minutes. Add garlic, ginger, and minced hot pepper and cook 1–2 minutes until fragrant.
4. Stir in tomato paste and crushed tomatoes, then add peanut butter and whisk until smooth. Pour in 2 cups (480 ml) stock, add ground coriander, remaining salt and pepper, and bring to a gentle simmer.
5. Return meatballs to the sauce, cover, and simmer over low heat 20–25 minutes until meatballs are cooked through and sauce has thickened. Add lemon juice and adjust seasoning.
6. Meanwhile rinse rice and cook 2 cups (400 g) rice according to package directions or bring 4 cups (960 ml) water to a boil, add rice, reduce to a simmer, cover and cook 15–18 minutes until tender; fluff with a fork.
7. Stir chopped cilantro or parsley into the sauce just before serving. Serve kanda over steamed rice, ladling generous sauce over the top.