Central African Kanda (Peanut Stew)
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The Tale of Central African Kanda (Peanut Stew)
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Kanda, a peanut stew, reflects the widespread Central and West African tradition of groundnut-based cooking, with peanuts, though originally from South America, having become deeply embedded in the region's cuisine after their introduction via Portuguese and other early trade routes centuries ago.
Ingredients
Scale:· 6 servings
- 700g beef or goat meat, cubed
- 1 cup peanut butter or ground peanuts
- 1 onion, chopped
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 2 tbsp palm oil
- 1 chili pepper, minced
- 4 cups water or stock
- Salt to taste
Instructions
- 1Heat palm oil in a large pot and brown the cubed meat on all sides.
- 2Add the chopped onion and garlic, cooking until softened and fragrant.
- 3Stir in the chopped tomatoes and minced chili, cooking until they break down slightly.
- 4Pour in the water or stock and bring to a simmer, cooking until the meat is tender, about 35-40 minutes.
- 5Whisk the peanut butter with a ladle of the hot broth until smooth, then stir it back into the pot.
- 6Simmer gently for another 15-20 minutes, stirring occasionally to prevent sticking, until the sauce is thick and glossy.
- 7Season with salt and serve hot over rice or with gozo.
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