Kanda

Name: Kanda
Prep time: 25 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Tchad
Ingredients: 500 g ground beef with 15% fat; 60 g sesame seeds; 150 g onion: 60 g for meatballs and 90 g for sauce; 10 g garlic divided into two 5 g portions; 10 g washed dried parsley; 250 g chopped tomatoes; 12 g food-grade dried okra powder; 20 ml oil; 600 ml water: reserve 100 ml for okra; 4 g salt divided into two 2 g portions; 1 g black pepper divided into two 0.5 g portions

🍲 Sesame beef meatballs in dried okra, tomato and onion sauce.

Ingredients

500 g ground beef with 15% fat
60 g sesame seeds
150 g onion: 60 g for meatballs and 90 g for sauce
10 g garlic divided into two 5 g portions
10 g washed dried parsley
250 g chopped tomatoes
12 g food-grade dried okra powder
20 ml oil
600 ml water: reserve 100 ml for okra
4 g salt divided into two 2 g portions
1 g black pepper divided into two 0.5 g portions

Preparation

Dry-toast sesame gently 2–3 minutes, cool slightly and grind. Finely chop the 60 g onion, 5 g garlic and parsley for meatballs. Mix with beef, sesame, 2 g salt and 0.5 g pepper and form 16 even balls.

Heat oil in a wide sauté pan. Cook remaining 90 g onion 5 minutes and 5 g garlic 1 minute. Add tomatoes and cook 8 minutes, stirring.

Add 500 ml water and remaining salt and pepper. Bring to a simmer and add meatballs in one layer. Partly cover and simmer gently 25 minutes, turning carefully halfway.

Mix 12 g okra with reserved 100 ml water and add gradually around meatballs. Simmer another 10 minutes, stirring sauce gently. Check at least 72 °C at the centre of a large meatball; continue if needed.

Rest off heat 5 minutes. Serve 4 portions of 4 meatballs with sauce. Reference: 25 preparation, about 55 cooking and 5 resting, total 85 minutes; some preparation overlaps.