Zambian Chikanda (Bemba Orchid and Peanut Loaf)

Chikanda is a traditional Zambian dish made from chikanda tuber flour and ground peanuts, cooked into a firm loaf with tomatoes, onion, and chilli.

Whisk the flour and peanut mixture gradually into hot water, then cook it until thick before setting it into a sliceable loaf.

Stir continuously as the mixture thickens so it stays smooth and does not form hard lumps.

Serving Suggestions

Serve in thick slices with tomato relish, greens, or a fresh cabbage salad.

Recipe Notes

Chill leftovers for up to 3 days. Slice cold, then warm gently in a covered pan or microwave.

Zambian Chikanda (Bemba Orchid and Peanut Loaf)

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A firm, savoury Zambian vegetarian loaf made from chikanda flour, ground peanuts, tomatoes, and chilli.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Zambian

Calories: 455

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Chikanda loaf

• 2 cups chikanda flour sifted
• 1 cup roasted peanuts finely ground
• 3 cups water divided
• 1 medium yellow onion finely diced
• 2 medium tomatoes finely chopped
• 1 red chilli finely chopped 1
• 1 1/2 tsp fine salt
• 1 tbsp neutral oil

Relish and serving

• 2 medium tomatoes diced
• 1/4 small red onion finely diced
• 1 tbsp lemon juice
• 1/4 tsp fine salt
• 4 cups cooked leafy greens to serve

Equipment

• Medium saucepan
• Whisk
• Loaf pan
• Parchment paper
• Small skillet

Method

 

Cook the chikanda mixture:

1. Line a loaf pan with parchment. Whisk the chikanda flour and ground peanuts together in a bowl.
2. Warm 2 cups of the water in a saucepan with the onion, chopped tomatoes, chilli, salt, and oil. Simmer for 8 minutes.
3. Whisk the remaining water into the flour mixture. Pour it into the saucepan in a slow stream, whisking constantly until very thick and smooth, about 8 minutes.

Set and serve:

1. Scrape the mixture into the lined loaf pan and smooth the top. Cover loosely and let it cool for 15 minutes.
2. Chill for at least 30 minutes, until firm enough to slice. Meanwhile combine the relish tomatoes, red onion, lemon juice, and salt.
3. Cut the chikanda into thick slices and serve with the tomato relish and cooked greens.

Nutrition

Calories: 455kcalCarbohydrates: 51gProtein: 16gFat: 23gSaturated Fat: 4gSodium: 610mgFiber: 8gSugar: 8g

Notes

• Use finely ground peanuts for the smoothest loaf.
• Chikanda contains peanuts; it is not nut-free despite being vegetarian.