2 Cups grounded Chinaka tuber
1 Cup grounded raw Peanut Powder
2 Cups Water
½ Teaspoon Baking Soda
½ Teaspoon Salt
¼ Teaspoon red Cayenne Pepper (optional)
Pour two cups of water into a medium sized
pot. Place on medium heat for two minutes. Add half a teaspoon
baking soda, half a teaspoon salt, and quarter of a teaspoon red
pepper. Stir until well dissolved. Add two cups ground Chinaka
and one cup of raw peanut powder and stir slowly until thoroughly
mixed. Contents will gradually boil, thicken, and sputter. Cover,
lower heat, and cautiously stir every three to five minutes.
Simmer for fifteen to twenty minutes. Remove from range and
immediately empty the solid Chinaka on to a platter. Smooth the
top of the chinaka with the back of a large spoon. Chinaka will
thicken as it cools down. The chinaka should have the look of a
large unsliced bologna. When cold, cut the chinaka into desired
slices to be served as delicious sandwich cuts or served and
eaten with other meals. Traditionally chinaka is eaten as dende,
ndiwo or relish with the nshima Zambian staple food.
Serves 4.
country : Zambia
course : side dish
source : Donna Polakowski [IRE_Potluck]