Instructions

1. 1
   In a pot, bring 2 cups of water to a boil. Add the dried and ground chikanda roots to the boiling water. Boil for about 30 minutes to soften them.
2. 2
   While the chikanda roots are boiling, toast the groundnuts in a dry pan over medium heat until they are slightly browned and aromatic.
3. 3
   Allow the boiled chikanda roots and the roasted groundnuts to cool down to room temperature.
4. 4
   In a blender or food processor, grind the roasted groundnuts into a fine powder. Add ½ cup of water to the groundnuts and blend to form a smooth paste.
5. 5
   In the same blender or food processor, blend the cooked rice until it becomes a smooth paste.
6. 6
   In a large bowl, mix together the ground chikanda, groundnut paste, and rice paste. Use your hands or a wooden spoon to combine the ingredients thoroughly.
7. 7
   Add the chopped onion, minced garlic, and chopped hot pepper (if using) to the mixture. Mix well.
8. 8
   Season the chikanda mixture with ground cayenne pepper, ground cumin, and salt to taste. Adjust the seasoning according to your preference.
9. 9
   Take a handful of the chikanda mixture and roll it into a sausage shape using your hands.
10. 10
    Repeat the process until all the mixture is used up, forming several chikanda sausages.
11. 11
    Place the chikanda sausages on a clean surface or plate and allow them to dry and firm up for about 3 to 4 hours.
12. 12
    Once the chikanda sausages have dried and firmed up, they are ready to be served.