Chikanda

African polony — a savoury cake of ground orchid tubers and peanuts.

Ingredients

• 500 g Chikanda tubers
• 2 cups Peanuts
• 1 tsp Baking soda
• 1 tsp Chili powder
• 1 tsp Salt
• 3 cups Water

Method

1. Grind — Pound the dried tubers and the roasted peanuts separately into fine flours.
2. Make the base — Boil water with baking soda, then whisk in the peanut flour.
3. Add the tuber flour — Add gradually while stirring hard — it thickens fast.
4. Cook — Keep stirring over low heat for 20 minutes until very thick and elastic.
5. Set — Pour into a dish and cool completely until firm.
6. Chikanda is ready — Cut into slices and serve cold as a snack.

More Zambia recipes

• Nshima with Relish
• Ifisashi