Central African Republic was number two of our three consecutive African countries, which I was a little worried about. Once again, there weren’t an abundance of options to choose from. We made this back in July too… still playing catch up with the blog posts.
We made a beef/peanut butter/okra stew called kanda ti nyma, beignets de bananas (banana fritters), and a hibiscus tea called karkanji.
Kanda Ti Nyma (recipe)
This was a stew using several classic central African ingredients such as chili pepper, palm oil, okra, and peanut butter. Several ingredients were mixed to make meatballs, then it was cooked with the okra and peanut butter sauce. I added extra salt and chili powder at the recommendation of a comment on another international cooking blogger’s post.
It was served over rice.
This seemed similar to the bissap that we made for Burkina Faso a while back. The difference was that the hibiscus was steeped with ginger, and it used less sugar (and called for powdered sugar instead of granulated sugar). As expected, it tasted similar but less sweet.
Beignets de bananes (recipe)
These were basically bananas meet fair food. Sliced and battered bananas were fried and topped with powdered sugar. I had a hard time not burning them. 😦
Overall, the beignets de bananas stole the show. They were delicious… like I said above, they were pretty much sliced bananas marauding as fair food (think funnel cakes and deep fried snickers). The only downside is that they did not hold up as leftovers, and we made a lot of them. The kanda ti nyma was okay… I thought it was a decent, filling meal. Tyler really didn’t care for it… so I ate most of the leftovers. I, on the other hand, really didn’t care for the karakanji drink… I think if it had more sugar like the bissap we made, I would have liked it, but it was just too bitter or tart or something.