Place into a preheated oven at 350 Degrees Farenheit.
Let it stay in the oven until it gets brown. This should take about 15 minutes. It replaces the traditional method of warming the skin over flames. If your skin is meatless, it will curl up to give you that authentic Canda look. Placing it in the oven also enhances its taste as it gives it a smoky flavour.
Place the slices into a pot and put in water and bring to boil. Please put in a little water at the time and keep checking your pot because you want to have only a little water left when the meat is fully cooked.
When it starts boiling, chop part of the onions and throw in. Season with salt and chicken cubes.
Let it boil until it is really soft. Hard Canda is stressful to chew so make sure the meat is really soft- makes life so easy! By the time it is done, there should be a little stock left like in the pic below. Please note that I added water a couple of times before coming to this point. This stock is needed for the dish to be really flavourful so DON’T throw it away.
Peel garlic and ginger and put in blender with pepper and some water.
Blend into a paste.
Here is the can of crushed tomatoes from which I used a cup. If you want to make do with just fresh blended tomatoes please do so.
Heat pot, pout in oil and saute onions.
Add in tomatoes and start frying.
Fry until the tomatoes look crisp and start sticking to the pot.
Add in blended spices. Note: frying ginger and garlic in oil gives a very desirable flavour to food.
Add in Canda with its stock and stir well.
Let it simmer for about 5 minutes as you stir from time to time.
And that my friends, is the way you make the perfect Stewed Canda. If you wish, garnish with onions.
Serve it on its own as an appetizer or as a main dish with fried plantains or rice.
You should ideally cut your Canda into bite-size pieces so one piece can be eaten at a time when picked with a toothpick. I had big pieces to let my Canda look as close as possible to the street version.