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The African Gourmet

The African Gourmet: Explore African Culture & Recipes

One bowl of fufu can explain a war. One proverb can outsmart a drought.
Welcome to the real Africa—told through food, memory, and truth.

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FOOD PROVERBS

Rare Wild Vegetables African Orchids

Rare Wild Vegetables African Orchids

Rare wild vegetables, African Orchid roots or tubers are called Kinaka in Tanzania and Chikanda in Zambia are used as wild vegetables and run the risk of local extinction due to overharvesting.

Chikanda was a rare wild vegetable and traditional orchid food recipe of the Bemba people of Zambia. The Bemba people did not pose a threat to ground orchid plant however, outsiders harvesting the rare wild vegetables of orchid roots has become big business causing big problems. Orchid roots are brown or white tubers of orchids which are the size of small potatoes found underground.

Rare Wild Vegetables African Orchids
 
Orchid roots or tubers photo

The Nyika Plateau of eastern Zambia and northern Malawi and the Kitulo Plateau on the southern highlands of Tanzania are progressively becoming more threatened by over-exploitation of terrestrial or ground orchids. Orchid roots are very popular and sold in markets fresh, dried, as snacks or ready-made Chikanda dish.

Orchid roots or tubers, Kinaka in Tanzania or Chikanda in Zambia, are used as wild vegetables and may run the risk of local extinction due to overharvesting. Chikanda or African Polony (boloney) is not a meat dish but a vegetarian loaf made of boiled orchid roots, groundnuts and spices.

Terrestrial or ground orchid roots used for chikanda are orchids that grow in the ground opposed the tree growing variety. They grow wild in subtropical and tropical areas of Africa. Orchid roots are brown or white tubers of orchids which are the size of small potatoes found underground.

Ground Orchid by jjunyent
Chikanda is a traditional rural Zambian dish however in recent years the demand for orchid roots in portions of neighboring countries Tanzania, Malawi, Democratic Republic of Congo and Angola has made harvesting orchid roots big business.

Orchid roots are very popular and sold in markets fresh, dried, as snacks or ready-made Chikanda dish. As a result terrestrial orchid populations are becoming depleted rapidly. Chikanda was formerly a traditional Bemba’s of Zambia dish and did not pose a threat to ground orchid populations.

The Nyika Plateau of eastern Zambia and northern Malawi is world renowned for its abundant orchid plants. Tanzania’s Serengeti of Flowers or Kitulo Plateau on the southern highlands of Tanzania is also well-known for its plentiful fields of orchids. The regions are progressively becoming more threatened by cultivation and over-exploitation of ground orchids.

Many orchids are unique to the Nyika Plateau and Kitulo Plateau and are found no place else in the world. The consumer driven environmentally unsustainable trade in ground orchid tubers threatens to wipe-out wild species of orchids. Extinctions are nothing new for Africa and the world, but orchid species are now dying out at an alarming rate.
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About the Author

A Legacy Resource, Recognized Worldwide

For 19 years, The African Gourmet has preserved Africa's stories is currently selected for expert consideration by the Library of Congress Web Archives, the world's premier guardian of cultural heritage.

Trusted by: WikipediaEmory University African StudiesUniversity of KansasUniversity of KwaZulu-NatalMDPI Scholarly Journals.
Explore our archived collections → DOI: 10.5281/zenodo.17329200

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Recipes as Revolution

Recipes as Revolution

When food becomes protest and meals carry political meaning

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African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

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African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.