Chikanda: the Zambian terrine

Name: Chikanda: the Zambian terrine
Yield: 20 servings
Cuisine: African
Ingredients: 1.00 Litres chikanda mashed; 2.00 Litres water; 1.00 Litres nuts; 10.00 ml salt; 20.00 ml Bicarbonate of soda; 15.00 ml chillies powder; 90.00 ml water

20 servings

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By Food24 November 03 2009

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Ingredients (7)

1.00 Litres	chikanda — mashed
2.00 Litres	water
1.00 Litres	nuts
10.00 ml	salt
20.00 ml	Bicarbonate of soda
15.00 ml	chillies — powder
90.00 ml	water

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Method:

1. Mash chikanda in a food processor or pound until fine. Dry in the sun.
2. Bring water to the boil. Add nuts mixed with salt.
3. Mix in dried chikanda.
4. When mixture starts to thicken, add bicarbonate of soda and chilli powder mixed with water.
5. Place mixture into a mould and refrigerate until set. Serve sliced into wedges.