Waiting for a cook

Kanda ti Nyma

Central African Republic

What we know so far

Kanda ti nyma are the meatballs of the Central African Republic: minced beef bound with ground pumpkin or squash seeds, garlic and onion, poached slowly in a light tomato and onion sauce. "Kanda" is the Sango word for the seed paste, "nyma" the meat. The seeds are the point of the dish; they thicken the sauce and give the meatballs a soft, nutty texture no breadcrumb can. It is eaten with rice, cassava, plantain or bread and is the CAR dish most often cooked abroad.

The draft was written from 3 published sources and holds 10 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Kanda ti Nyma

Central African Republic

What we know so far

The draft was written from 3 published sources and holds 10 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting