2 Cups grounded Chinaka tuber
1 Cup grounded raw Peanut Powder
2 Cups Water
Teaspoon Baking Soda
Teaspoon Salt
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]