Kanda (Peanut Stew)
Kanda is a Central African Republic peanut stew built on chicken or beef, tomatoes, peppers and a thick, nutty sauce. The peanuts go in twice, freshly ground to a powder and stirred in as peanut butter, which gives the broth body and a deep roasted flavor without any cream or flour. A long, slow simmer softens the meat completely. Ladle it over rice or serve it with fufu to catch every bit of sauce.
Instructions
If your peanuts still have their skins, roast them in the oven for a few minutes until the skins loosen. Rub them between your hands or in a clean kitchen towel to strip the skins off.
Grind the peanuts in a blender or food processor until they form a fine powder, then set them aside.
Heat the oil in a large pot over medium heat. Add the onions and cook until they turn translucent.
Add the meat and cook until browned on all sides. Browning bone-in chicken at this stage builds extra flavor in the stew.
Stir in the garlic, tomatoes and bell peppers. Cook for a few minutes, until the vegetables begin to soften.
Add the tomato paste, peanut butter, ground peanuts, paprika, thyme, salt and pepper, and mix until everything is well combined.
Pour in the broth, stir well and bring to a boil. Reduce the heat to low, cover the pot and simmer for about 1 to 1.5 hours, until the meat is tender and the flavors have come together.
Taste and adjust the salt, pepper and spices. Serve hot, topped with parsley or cilantro if you like, over cooked rice or with fufu.
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