Chikanda

Prepare the Chikanda Mixture

In a large bowl, combine the finely grated chikanda tubers, ground groundnuts (peanut powder), baking soda, and salt.

Mix well to combine.

Cook the Chikanda

In a large pot, bring 2 cups of water to a boil.

Gradually add the chikanda mixture to the boiling water, stirring continuously to avoid lumps.

Reduce the heat to low and continue to cook, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pot, about 10-15 minutes.

Sauté the Vegetables

In a small skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until it becomes translucent.

Add the chopped tomato and cook until the tomato is soft and the mixture is well combined.

Combine and Serve

Add the sautéed onion and tomato mixture to the chikanda mixture and stir well to combine.

Remove the pot from heat and let the chikanda cool slightly before transferring it to a serving dish.

Allow it to cool and set completely before slicing.

Serve

Slice the chikanda into pieces and serve as a side dish or snack.