Kanda ti Nyma

Ingredients

• 1 lb (450g) ground beef
• 1 egg
• 1 small onion, grated, plus 1 onion finely chopped (for the sauce)
• 3 cloves garlic, minced, divided
• 1 chili, minced, divided
• Salt and black pepper to taste
• 2 tbsp oil
• 2 tomatoes, chopped
• 1/2 cup smooth peanut butter
• 2 cups beef or chicken stock
• 8 oz (225g) okra, sliced into rounds
• 2 cups cooked rice, to serve

Before you cook

• Grate one onion and finely chop the other.
• Mince all the garlic and chili, keeping half for the meatballs and half for the sauce.
• Slice the okra into rounds.

Steps

1. Mix the ground beef with the egg, grated onion, half the garlic, half the chili, salt and pepper.
2. Shape the mixture into 16 small meatballs.
3. Heat the oil in a large pot over medium-high heat.
4. Brown the meatballs in batches for 2 minutes per side, then set them aside.
5. Add the chopped onion to the same pot and cook for 4 minutes until soft.
6. Add the remaining garlic and chili and cook for 1 minute.
7. Add the chopped tomatoes and cook for 4 minutes until they break down.
8. Whisk the peanut butter into the stock until smooth, then pour it into the pot.
9. Bring the sauce to a gentle simmer.
10. Return the meatballs to the pot.
11. Stir in the sliced okra.
12. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the okra is tender.
13. Season with salt to taste.
14. Serve hot over rice.