In a large pot, mix 5 cups of water with 2 cups of peanut paste, salt, and baking soda. Stir until the peanut paste is completely dissolved, forming a smooth, thin mixture.
Chikanda (African Polony / Orchid Tuber Pudding)
- Total Time - 75 minutes
- Preparation - 15 minutes
- Cooking / Baking - 60 minutes (30 minutes boiling + 30 minutes baking/steaming)
- Servings: 6
- Country: Zambia
To achieve the best consistency and traditional flavour, constant stirring during boiling is crucial to ensure the peanut paste combines properly with the tubers and remains lump-free. The addition of baking soda helps soften the texture of the Chikanda. Traditionally, Chikanda is finished by baking it with hot coals placed on the pot lid; in modern kitchens, an oven is used to create the characteristic dark top crust.
Ingredients
Ingredients for Chikanda
- 5 cups Water
- 2 cups Groundnut/Peanut Paste (smooth, unsalted, unsweetened)
- 1 cup Chikanda Tuber Powder (dried, ground orchid tubers)
- 2 tsp Baking Soda (bicarbonate of soda)
- 2 tsp Salt
- 1 tsp Ground Chili (or other spice - optional)
Instructions
Step 1: Preparing the Peanut Base
Step 2: Boiling the Mixture
Place the pot over medium-high heat. Stir constantly until the mixture begins to boil. This ensures the peanut paste does not burn or separate.
Step 3: Thickening with Chikanda Powder
Once the mixture is boiling, slowly start sprinkling the Chikanda powder into the pot, stirring continuously and vigorously with a wooden spoon to prevent lumps from forming. The mixture will thicken very quickly.
Continue stirring and adding the powder until the mixture thickens into a very stiff, dough-like 'polony' that pulls away from the sides of the pot. (If using chili, add it now.)
Step 4: Baking/Steaming
Once the Chikanda is firm, smooth the surface with a spoon and reduce the heat to the absolute minimum. Cover the pot and let it steam for 10 minutes for the flavours to combine and the porridge to cook through.
To create the traditional brown crust: Preheat the oven to 185 °C (365 °F). Remove the lid and place the pot (if it's oven-safe metal) into the oven. Bake for 20-30 minutes until the surface turns brown.
If you cannot use an oven, simply continue to steam the mixture on very low heat for 20-30 minutes.
Step 5: Cooling and Serving
Remove the pot from the oven or stove and allow the Chikanda to cool completely and firm up at room temperature (or in the refrigerator).
Once solid, invert it onto a plate and cut it into slices or cubes. Serve cold as a snack or as a relish with Nshima.