chikanda
Next Dish: Knäckebröd
Chikanda is a traditional dish from Zambia, often referred to as African Polony. It is a type of vegetable cake made primarily from the tubers of certain wild orchids, groundnuts (peanuts), and chili peppers. The dish is typically steamed or boiled and served in slices. Its preparation is labor-intensive, and it is often served at special occasions and gatherings.
Recipe
Ingredients:
500g Chikanda powder
1kg Groundnuts
2 cups Bicarbonate of soda (baking soda)
Salt to taste
10 litres Water
Chili powder (optional)
Instructions:
Put a pot of water on the stove and bring it to a boil.
While waiting for the water to boil, mix the chikanda powder, groundnuts, bicarbonate of soda, and salt in a large bowl. If you want your chikanda to be spicy, add some chili powder.
Once the water is boiling, slowly pour it into the bowl with the chikanda mixture, stirring continuously to avoid lumps.
Keep adding water and stirring until you get a thick, smooth paste.
Pour the chikanda paste into a pot and cook it over medium heat, stirring constantly to prevent it from sticking to the pot.
Cook the chikanda for about 2 hours, or until it becomes very thick and starts to pull away from the sides of the pot.
Once the chikanda is cooked, pour it into a mould or dish and smooth the top with a spoon.
Let the chikanda cool down completely before cutting it into squares or slices. It is best served cold with a side of greens and tomato sauce.