[2] Chikanda has been eaten for hundreds of years by people in parts of Zambia, northern Malawi, and southwestern Tanzania.

[3][4] Now, chikanda can be found being sold by street vendors, supermarkets, and large restaurants as the urban population has an increased demand for this rural tradition.

[5] In southwestern Tanzania, a similar dish called kinaka in Kiswahili are eaten by the Nyamwanga, Nyika, Nyiha, Fipa, Lungu, and Ndali.

[7] The ash water or baking soda with their high pH likely provides supplemental minerals and leads to the soapy taste and firm texture of chikanda.

[1][3] Now, they are illegally imported from Tanzania, Angola, and the Democratic Republic of Congo, leading to the risk of overharvesting abroad.