This Zambian snack is prepared with a tuber of chikanda orchids. Chikanda is often referred to as African Polony, because of its meat-like consistency although it is entirely vegetarian. Made from wild orchid tubers, chili, the small-sized tubers are dried and pounded, and when combined with a thick mixture of peanut and baking soda, it is cooked until it has a meatloaf consistency, and is served either hot or cold.
In the past, the dish was traditionally associated with the Bemba tribe in north-east Zambia, but nowadays it is consumed throughout the country. Chikanda is usually served sliced and can be enjoyed as a snack, dessert, or an accompaniment to a traditional Zambian maize porridge nshima.
1 cup pounded chikanda
3 cups pounded groundnuts
1 teaspoon cooking soda
3 cups of water
2 teaspoons salt
How to Cook Chikanda
1. Boil water
2. Make a paste of pounded groundnuts and add to boiling water
3. Add soda and salt to taste
4. Once the groundnut paste boils, add pounded chikanda bit by bit and continue stirring
5. Do not stop stirring until it becomes hard.
6. Smoothen it and reduce the heat. Cover and place a few hot charcoals on top of the lid, until it is brown.
You may improve it by adding roasted pounded groundnuts or fry pieces of chikanda with tomato and onion.
Serve as a snack or with nshima. If fried, it can also be taken with rice.
It provides energy and bodybuilding nutrients.