Kanda

Combine ground beef with grated onion, half the garlic, egg, salt, pepper, and cumin. Mix well with your hands until the mixture is uniform and binds together.

Form the mixture into golf-ball-sized meatballs, rolling them firmly between your palms. You should get about sixteen to twenty meatballs.

Heat palm oil in a large skillet. Brown the meatballs in batches on all sides for about five minutes. Remove and set aside.

In the same pan, saute sliced onion for five minutes. Add remaining garlic, diced tomatoes, and scotch bonnet pepper. Cook ten minutes until a thick sauce forms.

Return meatballs to the sauce, add one cup of water, and simmer covered for twenty minutes until the meatballs are cooked through and the sauce is rich.

Garnish with fresh parsley and serve over steamed rice or with boiled plantains.