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Chikanda (Zambian Orchid Sausage)

Name: Chikanda (Zambian Orchid Sausage)
Yield: 6 servings
Ingredients: 2 cups water (for boiling the chikanda roots); 1 cup dried and ground wild orchid tubers (chikanda roots); 1 cup groundnuts (peanuts); ½ cup rice, cooked; ½ cup water (for mixing with the groundnuts); 1 onion, finely chopped; 2 cloves of garlic, minced; 1 hot pepper, chopped (optional, for heat); 1 teaspoon ground cayenne pepper; 1 teaspoon ground cumin; Salt, to taste

Chikanda is a unique and flavorful Zambian snack made from the roots of the chikanda orchid plant. Also known as "African sausage" or "African polony", Chikanda is popular in Zambia and is often enjoyed as a tasty and energizing treat.

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Ingredients

Makes

2 cups water (for boiling the chikanda roots)
1 cup dried and ground wild orchid tubers (chikanda roots)
1 cup groundnuts (peanuts)
½ cup rice, cooked
½ cup water (for mixing with the groundnuts)
1 onion, finely chopped
2 cloves of garlic, minced
1 hot pepper, chopped (optional, for heat)
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
Salt, to taste

Ingredients for 6 servings (1 kg) · the original recipe

Method

1
In a pot, bring 2 cups of water to a boil. Add the dried and ground chikanda roots to the boiling water. Boil for about 30 minutes to soften them.
Stovetop
2
While the chikanda roots are boiling, toast the groundnuts in a dry pan over medium heat until they are slightly browned and aromatic.
Stovetop
3
Allow the boiled chikanda roots and the roasted groundnuts to cool down to room temperature.
4
In a blender or food processor, grind the roasted groundnuts into a fine powder. Add ½ cup of water to the groundnuts and blend to form a smooth paste.
BlenderFood processor
5
In the same blender or food processor, blend the cooked rice until it becomes a smooth paste.
BlenderFood processor
6
In a large bowl, mix together the ground chikanda, groundnut paste, and rice paste. Use your hands or a wooden spoon to combine the ingredients thoroughly.
7
Add the chopped onion, minced garlic, and chopped hot pepper (if using) to the mixture. Mix well.
8
Season the chikanda mixture with ground cayenne pepper, ground cumin, and salt to taste. Adjust the seasoning according to your preference.
9
Take a handful of the chikanda mixture and roll it into a sausage shape using your hands.
10
Repeat the process until all the mixture is used up, forming several chikanda sausages.
11
Place the chikanda sausages on a clean surface or plate and allow them to dry and firm up for about 3 to 4 hours.
12
Once the chikanda sausages have dried and firmed up, they are ready to be served.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.