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Chikanda
Chikanda: Zambian orchid-tuber and groundnut loaf, known as African polony
In Kasama and across the Bemba country of northern Zambia, chikanda is cooked for weddings, funerals and family gatherings, then sliced and sold on Lusaka street corners as 'African polony' because it looks like a pale sausage. It is made from the dried, pounded tubers of ground orchids mixed with groundnut flour, chilli and a little bicarbonate of soda, stirred over the fire until thick and then baked until firm. The texture is dense and springy, a little like a savoury jelly, with a nutty, earthy flavour and a gentle heat. Use bought dried chikanda powder from Zambian or Southern African grocers; wild orchids are badly over-harvested, so buy only from a trusted supplier. Too little stirring is the usual mistake, and it leaves raw lumps of powder through the loaf. Chef's tip: let the slices cool completely before frying or eating, as the loaf firms up a lot as it sets.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 3 ½ oz dried chikanda powderground orchid tuber, from a trusted Zambian or Southern African grocer
- 10 ½ oz ground raw peanutsgroundnut flour, from African grocers, or raw peanuts blitzed very fine
- 4 ¼ cups water
- 1 tsp bicarbonate of soda
- 1 tsp dried chilli flakesor more to taste
- 1 ½ tsp salt
- 1 tsp sunflower oilfor the dish
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Method
0/8 doneStep 1: Heat the oven to 350°F (325°F fan) and brush a 1 litre loaf tin or ovenproof dish with 1 tsp sunflower oil.
Step 2: Put 4 ¼ cups water in a large saucepan and bring it to the boil over a high heat, then stir in 1 tsp bicarbonate of soda, 1 ½ tsp salt and 1 tsp dried chilli flakes.
Step 3: Turn the heat to medium-low. Sprinkle 3 ½ oz dried chikanda powder over the water a spoonful at a time, whisking constantly, until it thickens into a smooth, slightly slimy liquid with no dry flecks.
5 minStep 4: Swap the whisk for a wooden spoon and add 10 ½ oz ground raw peanuts a handful at a time, stirring hard after each addition.
5 minStep 5: Keep cooking and stirring over a low heat, scraping the base so nothing sticks, until the mixture turns from beige to a greyish-brown, thickens into a heavy paste and pulls away from the sides of the pan.
20 minStep 6: Scrape the paste into the tin, smooth the top with a wet spoon and cover with foil.
Step 7: Bake until set right through, firm and springy when pressed in the centre, removing the foil for the last 10 minutes so the top dries a little.
45 minStep 8: Leave to cool completely in the tin, at least 1 hour, then turn out and cut into thick slices. Eat as a snack or side, cold, or fried briefly in a little oil until crisp at the edges.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 10 g
- Carbs
- 10 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chikanda take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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