Kanda ti Nyma
1 lb ground beef
2 large onions, finely chopped
2 eggs, beaten
1 chilli, finely chopped
2 garlic cloves, finely chopped
2 tbsp palm oil or groundnut oil
2 cups frozen cut okra
1/2 cup unsweetened peanut butter
1 cup warm water
Salt to taste*
Pinch hot pepper powder
*In the Central African Republic, salt is expensive and sometimes difficult to find. Central Africans will add it if they have it on hand, but many versions of this recipe don’t call for it. I found, however, that the recipe was really bland without it.
1. Mix the ground beef with half of one onion, the chili pepper, garlic and eggs. Shape into balls and cover. Put in the fridge for an hour or so, or until they set.
2. Heat the oil over a medium flame and fry the onion until it starts to turn brown. Add the okra and continue to fry for five or 10 minutes.
3. Meanwhile, blend the peanut butter with the water and salt and add to the pan. Return the pot to a simmer, then add the meatballs.
4. Cook for 25 minutes, turning the meatballs once. The okra should be tender and the meatballs should be cooked through. Place the hot pepper powder on the table for diners to add to the sauce before eating, and serve over rice.