FOOD & NUTRITION
MAK E YOUR OWN CHIKANDA (AFRICAN POLONY)
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ontrary to what you might think upon first glance, and it being named 'African Polony' Chikanda or Chinaka in Tumbuka, .is actually a vegetarian snack suitable for even the vegan. The fresh ingredients for preparing Chikanda include fresh or dried pounded Chikanda (Orchid Tubers), pounded groundnuts, soda, salt, chilli powder or fresh chillies (optional). Chikanda is a very popular food in Zambia, it is harvested from the tubers of wild orchids which mainly grow in the northern region of Zambia. It provides numerous families with a source of income and has some great health benefits such as being high in protein, minerals and calcium. MEASUREMENTS (SERVES 6) 250 grams chikanda 1 litre of water 500 grams pounded groundnuts 1 teaspoon of salt 2 tablespoons of chilly
WILD ORCHID TUBERS Wild Orchids are great to look at, but for the people of Zambia, it is not their beautiful exterior that is attractive, but their scrumptious roots that are a delicacy in Zambia.
UTENCILS Sauce Pan Wooden cooking stick (flat on both sides) Large bowl Brazier (for best results)
METHOD
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dd a litre of cold water into a medium sauce pan, then add the groundnuts to the cold water. For best results cook the chikanda on a brazier. With the groundnuts in the cold water, place the sauce pan on the brazier and immediately stir continuously until the groundnuts are cooked.
Add the chikanda slowly into the mix whilst stirring until thick; during this process, add the salt and chilli powder as well. Dissolve the soda in cold water and add to the chikanda mix in the sauce pan, keep stiring until the chikanda becomes thick like nshima, and carry on stiring. When the mix is no longer sticking to the wooden cooking stick and the sauce pan, that is an indication that it is ready for the next stage. Reduce the heat to, between 1 and 3. Mix some water and baking soda and dip the cooking spoon in it, then smooth it on top of the chikanda to create a dome shape. Cover the chikanda with a metal lid for 10 minutes, then remove the pot from the brazier and put it aside. Take some of the coals from the brazier and place them on top of the lid. This helps the chikanda rise in a similar fashion as bread does, but in a slow cooking type of style as it also cooks the top layer of the chikanda. When the 10 minutes are up, remove the chikanda from the sauce pan and leave to cool down in a bowl for a bit or according to your desired tempereature. Cut the chikanda in desired pieces and serve as you like.
SERVING SUGGESTION Chikanda can be enjoyed as part of a snack, a starter or a meal. Whichever your desired serving style, it is still finger licking good. A FINISHED CHIKANDA A finished chikanda should have the shape of a cake.
Winter 2017/18 | THE GLOBAL ZAMBIAN MAGAZINE |
97