Chikanda
Serves 4
Ingredients
Method
250 g. Groundnuts, Shelled and Roasted
100 g. Chikanda Root Powder
1 Onion, Chopped
2 Garlic, Minced
2 tbsp. Chili Powder
2 tbsp. Salt
1½ l. Water
Grind the groundnuts into a fine powder using a food processor or mortar and pestle.
In a large pot, combine the groundnut powder, chikanda root powder, onion, garlic, chili powder, salt, and water.
Bring to a boil, then reduce heat to low and let simmer for about 2 hours, stirring regularly to prevent burning.
The mixture will gradually thicken into a jelly-like consistency. Once it reaches this point, pour it into a mold or dish and let it cool.
Once cooled, cut the chikanda into slices and serve. It can be eaten as is, or fried for a different texture.