Kanda

In a mixing bowl, combine the ground beef with the egg, a pinch of salt, and half of the minced chilli. Mix thoroughly with your hands until well combined, then shape the mixture into small meatballs about two centimetres in diameter.

Heat the vegetable oil in a large pot over medium-high heat. Brown the meatballs in batches, turning them gently to form a crust on all sides, about four minutes per batch. Remove the browned meatballs and set aside.

In the same pot with the remaining oil and meat drippings, saute the diced onion for about four minutes until softened and translucent. Add the chopped tomatoes and remaining chilli, cooking for five minutes until the tomatoes break down into a sauce.

Dissolve the groundnut paste in the warm water, stirring until smooth with no lumps. Pour this peanut mixture into the pot with the onion and tomato base, stirring well to create a rich, creamy sauce.

Return the browned meatballs to the pot, nestling them into the peanut sauce. Reduce the heat to low, cover, and simmer for twenty minutes, stirring gently once or twice to prevent the sauce from sticking to the bottom.

Add the chopped greens on top of the simmering stew, pressing them down gently. Cover again and cook for another ten minutes until the greens are wilted and tender but still retain some colour and texture.

Stir the wilted greens into the sauce, taste, and adjust the salt and chilli. Serve the kanda hot over or alongside freshly prepared gozo, using the starchy accompaniment to scoop up the rich peanut sauce and meatballs.