Chikanda

Ingredients7

• chikanda flour (ground dried orchid tubers)250 g
• roasted groundnut flour150 g
• salt1 tsp
• cayenne pepper1 tsp
• bicarbonate of soda1 tsp
• water500 ml
• vegetable oil1 tbsp

Method

1. Sift the chikanda flour and groundnut flour together into a bowl.
2. Stir in the salt, cayenne, and bicarbonate of soda.
3. Add the water a little at a time and beat until you have a smooth, pourable batter with no lumps.
4. Grease a deep heatproof bowl or loaf tin with the oil and pour in the batter.
5. Cover tightly and steam over simmering water for about 45–60 minutes, until the cake is firm and a skewer comes out clean.
6. Cool completely, then unmold and slice to serve.