Chikanda – The African Polony

How does one cook Chikanda?



Yes, the question is important because we want pass on the legacy of Zambian traditional foods to Zambians as well interested foreigners.

It is generally known as the Zambian sausage or African polony. In eastern province it is known as chinaka by the Tumbuka tribe. 

Contrary to what the name suggests such as African polony, it is not meat but a vegetable. It is not like the meat sausage that we know. It comes from some brownish or sometimes whitish tubers of orchids which are the size of small potatoes from the Northern region of Zambia and found underground. It is a wild vegetable.

chikanda

Now because of urbanization, it is no longer restricted to the Bemba's only, it’s found all over Zambia. In urban areas it is sold in markets. 

The tubers have also been identified in other parts of the country as well. Once prepared it is served with nshima or can be taken as a snack or a dessert. It is a source of minerals, proteins and calcium. 

Let's see how it is cooked...

Ingredients

You need the following: Salt, water, about 250g of chikanda, 500g of pounded groundnuts, 1 tablespoon chili and 2 table spoons of soda (bicarbonate of soda).

Utensils to use

  • Pestle
  • Knife
  • Bowl
  • Brazier
  • Cooking stick
  • Wooden spoon
  • Chopping board
  • Sauce pan

Method of preparation

  • Wash your hands
  • Wash the roots to remove the soil
  • Cut the fresh roots into small pieces
  • Put the small pieces under the sun to dry
  • Pound the pieces and sieve
  • Pound groundnuts and make paste in half a saucepan of water
  • Cook the groundnut paste
  • Add salt, chilli and soda. Stir for about five minutes
  • Sprinkle the sieved roots powder bit by bit to the groundnut sauce until it is thick. Continue stirring and adding soda bit by bit.
  • When it stops sticking to cooking stick and the saucepan, then its ready.
  • Smoothen the top by dipping cooking stick into soda water and slide the cooking stick on top of the chikanda.
  • Sprinkle soda water on top of it and around and bake for half an hour.
  • Put it on low heat and put the fire on top of the saucepan lid and bake for half an hour.

And that's it, you recipe is ready!




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