Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Cups grounded Chinaka tuber
- 1 Cup grounded raw Peanut Powder
- 2 Cups Water
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/4 Teaspoon red Cayenne Pepper (optional)
Directions
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.
Category:Zambian Recipes
Category:Zambian Desserts