Soups
Chikanda Soup-Style Broth
Ingredients
- 150 g (2/3 cup) smooth groundnut (peanut) paste
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 litre (4 cups) vegetable or chicken stock
- 1 red chilli, finely chopped (optional)
- Salt and pepper, to taste
- Fresh coriander, chopped, to garnish
Method
- Heat the oil in a large saucepan over medium heat and sauté the onion and garlic until softened, about 4 minutes.
- Add the tomatoes and cook for a further 5 minutes until softened.
- Add the stock and bring to a gentle simmer, cooking for 10 minutes.
- Ladle a little of the hot soup into a bowl with the groundnut paste and whisk until smooth, then stir this mixture back into the pot.
- Simmer gently for a further 8-10 minutes, stirring occasionally, until the soup is creamy and slightly thickened.
- Season with salt, pepper and chilli if using, garnish with coriander, and serve hot.
Introduction: Chikanda, often called ‘African polony’, is traditionally a firm, sliceable loaf made from wild orchid tubers and ground peanuts.
Cultural Background: Chikanda, often called ‘African polony’, is traditionally a firm, sliceable loaf made from wild orchid tubers and ground peanuts. This soup-style adaptation turns the same beloved flavour combination into a warming, comforting broth, popular especially in Zambia’s Copperbelt and Northern regions.
Tips: Tempering the groundnut paste with hot liquid first prevents lumps in the finished soup. Simmer gently once the paste is added, as it can catch and stick if the heat is too high. A squeeze of lemon at the end brightens the richness nicely.
Variations: Add shredded chicken for a heartier, protein-rich version. Stir in chopped spinach for extra greens and colour. Use crunchy groundnut paste for added texture. Naturally vegan when made with vegetable stock; no forced conversion needed.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking.
Nutrition: Per serving (approx.): 260 kcal, 9 g protein, 14 g carbohydrates, 19 g fat, 3 g fibre.
FAQs:
Q: Is this the same as traditional chikanda?
A: Traditional chikanda is a firm, sliceable loaf; this recipe is a soup-style adaptation inspired by the same flavour combination for easier home preparation.
Q: Can I make this soup vegan?
A: Yes, use vegetable stock in place of chicken stock, and it becomes fully plant-based.
Q: Is this soup very filling?
A: Yes, thanks to the groundnut paste, it’s rich and satisfying enough to serve as a light meal on its own.
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