Spicy Braised Cow Skin Stew (Kanda)

Name: Spicy Braised Cow Skin Stew (Kanda)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5 portions
Cuisine: Camerounaise
Ingredients: 500 g beef tripe; 6 pièce tomato paste and onions; 3 pièce Finely chopped mild onion; 1 pièce bell peppers and onions; 1 pièce fresh leeks and celery; 0.5 bouquet fresh parsley; 1 pièce celery and fresh parsley; 1 gousse garlic and hot chili; 3 cuillère à soupe vegetable oil for frying; 1 pièce crushed hot chili; 1 portion fine salt; 1 l pure spring water and ice

A hearty Cameroonian soul-food stew of smoked cow skin (kanda) braised until meltingly tender in a spicy tomato and native herb sauce.

Prep25m

Cook45m

DifficultyEasy

Calories420

ServingsAutomatically adjusts ingredient amounts

Ingredients (12)

0/12 ready

beef tripe

500 g

tomato paste and onions

6 pièce

Finely chopped mild onion

3 pièce

bell peppers and onions

1 pièce

fresh leeks and celery

1 pièce

fresh parsley

0.5 bouquet

celery and fresh parsley

1 pièce

garlic and hot chili

1 gousse

vegetable oil for frying

3 cuillère à soupe

crushed hot chili

1 pièce

fine salt

1 portion

pure spring water and ice

1 l

Nutritional Values (per serving)

Calories420 kcal

Proteins29.6g

Carbs21g

Fats24.2g

Heritage & History

A beloved delicacy across Central Africa, prized for its unique chewy-gelatinous texture and deep flavor.

Preparation & Cooking Steps

5 steps

Scrape and boil smoked cow skin in salted water for 1.5 hours (or 45 minutes in a pressure cooker) until tender; slice into strips.

In a pot, heat oil and sauté chopped onions, garlic, ginger, and crushed ripe tomatoes.

Add cooked cow skin strips, ground pebe nutmeg, country onions, and broth.

Simmer on low heat for 25 minutes until the sauce clings to the tender meat.

Serve hot with boiled plantains, rice, or cassava.

Chef's Tip & Secret

Pressure-cooking the cow skin first ensures a melt-in-the-mouth gelatinous texture before finishing in the savory tomato sauce.