No. 38 - Central African Republic - Kanda ti Nyma

There is only so much one can write about peanut butter. Okra are slimy green creatures that become only slightly more entertaining when they have eyes. My bad meatball jokes, you can live without.

Kanda ti Nyma (Beef Meatballs in an Okra and Peanut Sauce)

I was pleasantly surprised by kanda ti nyma. It was one of the better peanut based African stews that I've culinised, helped no doubt by the meatiest of meatballs. Typically served with rice, I opted to make a flatbread instead. A meaty ball scooped up with some freshly made flat bread made the perfect morsel. And no, it's not beautiful.

Kanda ti Nyma (Beef Meatballs in an Okra and Peanut Sauce)

Serves 2

500g minced beef
2 onions chopped
1 egg, beaten
1 chili, chopped
2 cloves of garlic
6 okra, sliced into rings
3 tbsp unsweetened peanut butter
water

Mix the beef, one of the onions, the chili, egg and garlic in a bowl. Shape into little meatballs.

In a pan fry the rest of the onion until translucent. Add the okra and continue to cook for a couple of minutes.

In a seperate frying pan, brown the meatballs on all sides. While the meatballs are frying mix a cup of water with the peanut butter until smooth.

Add this the onion and okra and bring to a simmer. Pop in the meatballs and simmer until they are completely cooked.

Chapati 

I know. Chapati is an Indian bread, but it's a staple on the east coast of Africa too.  And now I've brought it to Central African Republic. Give me a break. There is only so much rice one can take. Besides, fresh bread beats rice any day.

Makes 2

4 heaped teaspoons of plain flour
a pinch of salt
a glug of olive oil
enough water to form into a dough

In a bowl combine the flour and salt. Make a well in the centre of the flour and gradually add water and a glug of olive oil until a dough if formed.

Knead for ten minutes until the dough is soft and smooth. Divide into two balls, brush with olive oil, place in a bowl, cover with a tea towel and leave to rest for an hour.

With a rolling pin, roll the balls out as flat and thin as possible. Heat a dry pan to a high heat and cook the chapatis on one side until bubbles appear. This should take roughly a minute. Then flip over and cook the other side until done. Keep warm or serve immediately.