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Chikanda

Name: Chikanda
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Zambia
Ingredients: 250 g Chikanda tubers (pounded into a fine powder); 500 g Groundnuts (peanuts) (pounded or ground into a paste); 2 tbsp Bicarbonate of soda; 1 medium Onion (finely diced); 1 liter Water; 1 tsp Salt (or to taste); 1 tsp Chilli (fresh, finely chopped (optional))

Chikanda, often referred to as 'African polony,' is a unique vegetarian delicacy from Zambia, traditionally made from the tubers of wild orchids. It has a dense, meat-like texture and a distinctive nutty flavor, owing to the inclusion of groundnuts. This dish is a celebratory food, often served at special occasions and gatherings, and can be enjoyed as a snack, a side dish, or an accompaniment to Nshima.

準備時間30 minutes

調理時間1 hour 30 minutes

合計時間2 hours 30 minutes

分量6

難易度Medium

オリジナル· Feb 8

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🧂 材料

250 g Chikanda tubers(pounded into a fine powder)
500 g Groundnuts (peanuts)(pounded or ground into a paste)
2 tbsp Bicarbonate of soda
1 medium Onion(finely diced)
1 liter Water
1 tsp Salt(or to taste)
1 tsp Chilli(fresh, finely chopped (optional))

👨‍🍳 作り方

1
In a large pot, bring the water to a boil. Add the groundnut paste and stir until it forms a smooth mixture.
2
Add the diced onion, salt, and bicarbonate of soda to the pot. Stir continuously for about 15 minutes until the mixture starts to thicken and bubble.
3
Gradually sprinkle in the pounded chikanda tubers, a little at a time, stirring constantly to achieve a thick, cake-like consistency. Patience is key here to avoid lumps.
4
Once the desired consistency is reached, reduce the heat to low. Smooth the top of the mixture with the back of a spoon or a cooking stick. Cover the pot and let it cook on low heat for 30 minutes.
5
After 30 minutes, stir in the fresh chilli, if using. Cover again and cook for another 10 minutes.
6
To serve, carefully invert the pot onto a serving plate. The chikanda should fall out in a cake-like shape. Allow it to cool completely before slicing into portions.

調理履歴を記録する

💡 プロのコツ

✓If fresh chikanda tubers are unavailable, pre-ground chikanda powder can be used.
✓Ensure the groundnuts are finely pounded or ground to a smooth paste for the best texture.
✓The bicarbonate of soda helps in achieving the characteristic texture and slight puffiness of Chikanda.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes include a small amount of finely chopped fresh chilli for a hint of spice.
Chikanda can also be prepared in an oven by baking the mixture in a greased dish until firm.