![]() Chikanda | |
Alternative names | Kinaka, Chinaka, Kikanda, African Polony, Zambian Polony, Zambian Sausage |
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Type | Snack, Dessert, Side dish |
Place of origin | ![]() |
Region or state | Southern Africa, East Africa |
Main ingredients | Orchid tubers, Groundnut meal, Baking soda or ash water, Spices |
Chikanda is a Zambian dish made from the boiled root tubers of terrestrial orchids also called chikanda. [1] [2] The dish is often called "African polony" because it has a texture that resembles bologna. [2] [3] Chikanda can be eaten as a snack, dessert, or an accompaniment to nshima, a maize flour porridge. [2]
Chikanda has been eaten for hundreds of years by people in parts of Zambia, northern Malawi, and southwestern Tanzania. [4] The dish is traditionally associated with the Bemba tribe in northeast Zambia, although it is eaten throughout Zambia today. [2] For the Bemba, it is an integral part of the culture and is served at special occasions such as weddings. [3] Originally a food in the setting of rural scarcity, it has now shifted to an urban trend. [3] [4] Now, chikanda can be found being sold by street vendors, supermarkets, and large restaurants as the urban population has an increased demand for this rural tradition. [3]
In Malawi, it is thought that eating the dish will protect against sickness. [5]
In southwestern Tanzania, a similar dish called kinaka in Kiswahili are eaten by the Nyamwanga, Nyika, Nyiha, Fipa, Lungu, and Ndali. [4]
There are many different species of orchids used, but primarily from the Disa , Habenaria , and Satyrium genera. [1] [4] Researchers determined that 16 orchid species in 6 genera are in the chikanda trade. [6] The orchid roots resemble the shape of an Irish potato but is smaller in size. [7] 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. [8]
The tubers are dried and pounded. [2] Then, a mixture of the dried brown orchid meal and groundnut meal are boiled to form a slurry. [7] Dried chili peppers can also be added. [2] The slurry is thickened by soda, salted, and flavored with spices. [7] As it simmers, the slurry thickens into a cake and rises like dough. [7] It is usually served sliced. [2]
The orchid roots grow wild throughout Zambia. [7] However, due to the high demand, this had led to the present scarcity of the orchids in the country. [1] [3] Now, they are illegally imported from Tanzania, Angola, and the Democratic Republic of Congo, leading to the risk of overharvesting abroad. [1] [3] Traditional sustainability practices included only harvested tubers that have spread their seed and replanting stalks. [3] However, the locals have abandoned these practices due to increased demand. [3] The orchids are difficult to cultivate in captivity. [3] Current efforts for conservation focus on cultivating the threatened orchids. [3]
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