CENTRAL AFRICAN REPUBLIC

This has been the national flag since 1958. The colours represent France (red, blue) and Africa (green, yellow).
COUNTRYCentral African Republic
DishesKanda
Time 1.5 hours
Effort 6
Rough cost £4
COUNTRY Central African Republic
Capital Bangui
Population 4,666,368 (119th largest)
Land mass 622, 984 km2 (44th largest)
Languages French, Sango
Religions90% Christian

FOOD FOR THOUGHT

C.A.R is a landlocked country with landscape dominated by savannas, lying in the Ubangi River basin. The country gained independence from the French in 1960 but has unfortunately suffered a tumultuous time up to the present day.

Its cuisine if fairly typical of some of the other neighbouring countries we have visited; pap, maize, plantain, beans and chicken or fish for special occasions. Bridget cooked a veganised version of Kanda, which is beef and pumpkin seed meatball served in a tomato sauce. It was lovely and we served it rice in the C.A.R style.

RECIPES

Kanda

INGREDIENTS

  • 1 packet of vegan mince (used meatless farm)
  • 2 cups pumpkin seeds
  • 2 onions
  • 6 cloves garlic, peeled
  • 4 tomatoes, diced
  • 2 chili peppers (as hot as you want!)
  • 1 small bunch of parsley
  • ½ cup cold water (for meatballs)
  • 1½ cup water (for sauce)
  • ½ cup oil
  • Salt + Pepper to taste
  • I also added in a little bit of tomato passata to make more of a sauce!

METHOD

  1. Grind the pumpkin seeds to a powder in a food processor.
  2. Add in the meat, parsley, garlic and onion. Blitz well and season with salt and pepper.
  3. Stir in ½ cup of cold water into the mixture and knead the mix to form a nice clean ball of ‘dough’. Put this in the fridge.
  4. Slice the other onion. Sauté in oil for 2 minutes over medium heat, stirring regularly.
  5. Add the tomatoes and chili peppers and sauté again covered, for 5 minutes.
  6. Pour 1½ cup of water and increase the heat until the reaching a boil, then turn down to low heat. I added some extra passata at this point.
  7. Take the meatball mix back out of the fridge and form meatballs about the size of golf balls.
  8. Increase heat on the hob and place each meatball in the sauce very carefully.
  9. Cook over high heat for 10 minutes. At this point, add a splash more water and then cook for a further 20 minutes. The vegan mince was not obvious on cooking time but 30 minutes seem ok in the end.
  10. Serve with plain rice! YUM!

Merci beaucoup and Singila mingi and see you in Chad! M + B x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: