Name: Kanda ti Nyma
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Central African Republic, Central Africa
Ingredients: 500 g beef mince; 2 whole eggs, beaten; 1 small onion, very finely diced; 1 tsp salt; 2 cloves garlic, minced; 1 whole chile pepper, finely chopped; 3 tbsp peanut butter, smooth; 4 medium tomatoes, blended; 1 large onion, diced; 2 tbsp vegetable oil; 2 cups okra, sliced; 1 cup warm water; hot pepper powder, to serve

Kanda ti Nyma

Savoury beef meatballs simmered in a thick peanut and tomato sauce. A hearty dish from the Central African Republic that is packed with protein and flavour.

Country

Central African Republic

Region

Central Africa

Time

65 min

Serves

Level

medium

What to know before you cook

Kanda ti nyma means meat balls in Sango. In this researched version, the beef meatballs are seasoned with onion, garlic, chile, salt, and egg, then simmered in a peanut and okra sauce until tender. Serve it with gozo, rice, or plantain for a hearty Central African Republic table.

What the dish tastes like

Savoury beef meatballs simmered in a thick peanut and tomato sauce. A hearty dish from the Central African Republic that is packed with protein and flavour.

When to cook it

Best for Special occasions, guest hospitality, celebrations, with a medium cooking level and about 65 minutes total.

What to serve alongside it

Gozo, rice, or boiled plantains

Regional lane

Central African Republic national table. A verified Central African Republic dish in the AfroKitchen archive.

Chef watch-outs

Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.
Cooking on heat that is too high once the dish should be steaming or simmering.

How you know it is ready

The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.
The final texture should match the dish style before you plate it.

Make the meatballs

Combine beef mince, beaten eggs, finely diced onion, garlic, chile, and salt in a bowl. Mix well with your hands until the mixture holds together. Shape into golf ball-sized meatballs.

The eggs help the meatballs hold while they simmer in the peanut-okra sauce.

Brown the meatballs

Heat oil in a large pan and brown the meatballs on all sides, about 6 minutes total. Remove and set aside.

Do not overcrowd the pan — brown in batches for the best crust.

Brown meatballs 06:00

Make the sauce

In the same pan, saute the diced onion until soft. Add okra and cook 5 minutes. Stir in the peanut butter and 1 cup of warm water, mixing until smooth.

Cook tomato sauce 10:00

Simmer meatballs in sauce

Return the meatballs to the sauce. Cover and simmer gently for 25 minutes, turning the meatballs once halfway through.

Keep the heat low — vigorous boiling will break the meatballs apart.

Simmer meatballs 25:00

Serve

Taste the sauce and adjust seasoning. Serve the meatballs and sauce over gozo or rice.

Kanda ti Nyma

What to know before you cook

See the dish before you cook

Build the table around Kanda ti Nyma

Step-by-step method

Kanda ti Nyma

What to know before you cook

See the dish before you cook

Build the table around Kanda ti Nyma

Step-by-step method

More AfroKitchen dishes from the same food atlas

Gozo

Central African Peanut Stew

Ginger Juice

Koko Cassava Leaves