ChikandaOrchid Tuber and Peanut Cake
A Zambian chikanda-style steamed cake made with dried orchid-tuber powder, ground peanuts, chili, and baking soda. Use only legally and sustainably sourced tubers.
Prep
30m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cake
- 250gOrchid Tubers (dried, legally and sustainably sourced, and crushed)
- 150gRoasted Peanuts (crushed)
- 5gBaking Soda
- 4gChili Powder
- 6gSalt
Soaking
- 300mlWater (hot)
Batter
- 600mlWater
Wrapping
- 2pcsBanana Leaf (whole)
- 10mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cover the orchid tubers with the hot water until softened, then pound or blend them into a smooth paste.
- 02
Combine the softened orchid tubers with the roasted peanuts, baking soda, chili powder, and salt.
- 03
Stir the water into the orchid-tuber mixture until thick and spoonable.
- 04
Brush the banana leaves with the vegetable oil and use them to line a heatproof bowl or container.
- 05
Spoon in the cake mixture and fold the banana leaves over the top to enclose it.
- 06
Set the container over simmering water in a steamer and cook until the cake is firm all the way through.
- 07
Let it cool completely before unwrapping, then slice and serve.
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