Chikanda — Print Recipe — The Culinary Codex

A firm, savory loaf made from wild orchid tubers and ground peanuts, sliced and served cold as a protein-rich snack or appetizer.

Ingredients

1 Soak dried orchid tubers in warm water for one hour, then grate finely into a smooth pulp.
2 Mix ground peanuts with the grated tuber pulp, adding water gradually to form a thick paste.
3 Add baking soda, chili flakes, and salt, stirring vigorously until the mixture becomes elastic.
4 Pour into a greased loaf tin and press down firmly to remove air pockets.
5 Boil in a water bath or steam for one hour until firm and set throughout.
6 Cool completely before unmolding. Slice into rounds and serve at room temperature.

Did You Know?

Chikanda is so popular in Zambia that wild orchid species used to make it have become endangered, prompting conservation efforts.