Chikanda is a Zambian delicacy made from the boiled root tubers of terrestrial orchids also called "African polony" because it has a texture that resembles meat. It can be eaten as a snack, dessert, or an accompaniment to nshima.
Chikanda has been eaten for hundreds of years by people in Zambia, Malawi and Tanzania. The dish was first traditionally associated with the Bemba tribe, although it is eaten throughout Zambia today. For the Bemba, it is an integral part of the culture and is served at special occasions.
Chikanda has been eaten for hundreds of years by people in Zambia, Malawi and Tanzania. The dish was first traditionally associated with the Bemba tribe, although it is eaten throughout Zambia today. For the Bemba, it is an integral part of the culture and is served at special occasions.
Other Names: African Polony, Zambian Polony, Zambian Sausage, Kinaka, Chinaka, Kikanda
Type: Side dish, Main dish, Snack
Preparatory Steps
The tubers are dried and pounded.
Then, a mixture of the dried brown orchid meal and groundnut meal are boiled to form a slurry.
The slurry is thickened by soda, salted, and flavored with spices.
The tubers are dried and pounded.
As it simmers, the slurry thickens into a cake and rises like dough.
Dried chili peppers can also be added and it is usually served sliced.
Ingridients
Orchid tubers, Groundnut meal, Baking soda or ash water, Spices
There are many different species of orchids used, but primarily from the Disa, Habenaria, and Satyrium genera. Researchers determined that 16 orchid species in 6 genera are in the chikanda trade. The orchid roots resemble the shape of an Irish potato but is smaller in size. The ash water or baking soda with their high pH likely provides supplemental minerals and leads to the soapy taste and firm texture of chikanda
Tips
Additional Notes
Sustainability Issues
The orchid roots grow wild throughout Zambia. However, due to the high demand, this had led to the present scarcity of the orchids in the country. Now, they are illegally imported from Tanzania, Angola, and the Democratic Republic of Congo, leading to the risk of overharvesting abroad. Traditional sustainability practices included only harvested tubers that have spread their seed and replanting stalks. However, the locals have abandoned these practices due to increased demand. Unfortunately, the orchids are difficult to cultivate in captivity. Current efforts for conservation focus on cultivating the threatened orchids.
A similar issue with unsustainable harvesting of orchids is noted with the Turkish trade in salep, a starch used in dessert and beverages.
A similar issue with unsustainable harvesting of orchids is noted with the Turkish trade in salep, a starch used in dessert and beverages.
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