Chikanda

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
Chikanda
Alternative namesKinaka, Chinaka, Kikanda, African Polony, Zambian Polony, Zambian Sausage
TypeSnack, Dessert, Side dish
Place of origin Zambia
Region or stateSouthern Africa, East Africa
Main ingredientsOrchid tubers, Groundnut meal, Baking soda or ash water, Spices

Background

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]

Ingredients

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]

Preparation

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]

Sustainability issues

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] Unfortunately, the orchids are difficult to cultivate in captivity.[3] Current efforts for conservation focus on cultivating the threatened orchids.[3]

A similar issue with unsustainable harvesting of orchids is noted with the Turkish trade in salep, a starch used in dessert and beverages.[3][4][9]

References
Wikimedia Commons has media related to Chikanda.
  1. Joshi, D.D. (2012). Herbal Drugs and Fingerprints: Evidence Based Herbal Drugs. Springer India. p. 9. ISBN 978-81-322-0804-4. Retrieved 2021-10-10.
  2. "Chikanda - Traditional Snack From Zambia". TasteAtlas. 2017-10-30. Retrieved 2021-10-10.
  3. "In Zambia, a Craze for a Traditional Treat Is Endangering Wild Orchids". Atlas Obscura. March 2019. Retrieved 2021-10-10.
  4. Davenport, Tim R. B.; Ndangalasi, Henry J. (2003). "An escalating trade in orchid tubers across Tanzania's Southern Highlands: assessment, dynamics and conservation implications". Oryx. Cambridge University Press (CUP). 37 (1). doi:10.1017/s0030605303000127. ISSN 0030-6053. S2CID 85774089.
  5. Teoh, E.S. (2019). Orchids as Aphrodisiac, Medicine or Food. Springer International Publishing. p. 305. ISBN 978-3-030-18255-7. Retrieved 2021-10-11.
  6. Veldman, Sarina; Kim, Seol-Jong; van Andel, Tinde; Bello Font, Maria; Bone, Ruth; Bytebier, Benny; Chuba, David; Gravendeel, Barbara; Martos, Florent; Mpatwa, Geophat; Ngugi, Grace; Vinya, Royd; Wightman, Nicholas; Yokoya, Kazutoma; de Boer, Hugo (2018-11-30). "Trade in Zambian Edible Orchids—DNA Barcoding Reveals the Use of Unexpected Orchid Taxa for Chikanda". Genes. MDPI AG. 9 (12): 595. doi:10.3390/genes9120595. ISSN 2073-4425. PMC 6315803. PMID 30513666.
  7. Zambia Alliance of Women (1985). Food for Africa: The Promotion of Traditional and Under-utilized Foodstuffs : Report of a Regional Workshop. The Alliance. p. 34. Retrieved 2021-10-10.
  8. Kaputo, M.T. (1996). "The role of ashes and sodium bicarbonate in a simulated meat product from chikanda tuber (Satyria siva)". Food Chemistry. Elsevier BV. 55 (2): 115–119. doi:10.1016/0308-8146(95)00073-9. ISSN 0308-8146.
  9. Chase, M.W.; Christenhusz, M.J.M.; Mirenda, T. (2018). The Book of Orchids: A Life-Size Guide to Six Hundred Species from around the World. University of Chicago Press. p. 23. ISBN 978-0-226-22466-4. Retrieved 2021-10-11.
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