Chikanda (African Polony)
Chikanda, known as African polony, is a unique Zambian delicacy made from pounded tubers and groundnuts. Baked to a firm texture, this protein-rich snack is a flavorful testament to Zambia’s culinary ingenuity.
Ingredients
Nutrition (per serving)
Instructions
In a pot, stir 2 cups of grounded groundnuts into 3 cups of boiling water.
Add 2 teaspoons of salt and stir as the mixture begins to boil.
Gradually stir in 1 cup of pounded chikanda tubers until fully dissolved.
Add 1 teaspoon of baking soda and continue stirring.
As the mixture thickens, slowly add 2 teaspoons of baking soda diluted in 1/2 cup of water.
Stir until the texture changes and begins to disintegrate, about 10-15 minutes.
Transfer the mixture to a baking dish.
Bake at 350°F (175°C) for 15-30 minutes, checking periodically until firm.
Let cool completely before slicing and serving.
Pro Tips
- Pounded chikanda tubers are available at African markets; sweet potato can be a substitute.
- Stir continuously to prevent lumps and achieve a smooth texture.
- Baking soda helps achieve the characteristic texture; don’t overuse.
- Slice with a sharp knife for clean cuts after cooling.
- Store in the refrigerator for up to a week.
Cultural Significance
Chikanda is a street food favorite in Zambia, often sold at markets and prepared for special occasions. Its transformation of humble tubers into a protein-packed delicacy highlights the creativity of Zambian cuisine.