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.
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...
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).
Method of preparation
And that's it, you recipe is ready!
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