Chikanda is African polony made with groundnuts, orchid tubers, baking soda, salt, and spices. The change in texture is due to the high pH of baking soda. The mixture is then made into a loaf and baked. The result is what you can call a bouncy meatloaf.
Ingredients
1 cup pounded chikanda
3 cups pounded groundnuts
1 teaspoon cooking soda
3 cups water
2 teaspoons salt
Preparation
1. Boil water
2. Make a paste of pounded groundnuts and add to boiling water
3. Add soda and salt to taste
4. Once the groundnut paste boils, add pounded chikanda bit by bit and continue stirring
5. Do not stop stirring until it becomes hard like nshima.
6. Smoothen it and reduce the heat. Cover and place a few hot charcoal on top of the lid, until it is brown.
You may improve it by adding roasted pounded groundnuts or fry pieces of chikanda with tomato and onion.
Serve as a snack or with nshima. If fried, it can also be taken with rice.
It provides energy and body building nutrients.
Recipe by Zambian Traditional Dishes
