Akhni

What we know so far

Akhni is the Cape Malay one-pot: a curry and its rice cooked together, the meat (mutton, lamb or chicken) braised with onion, garlic and ginger, whole cinnamon, cardamom, cloves and allspice, cumin, coriander, turmeric and a leaf masala, with halved potatoes set on top and the half-cooked rice spooned over, then sealed and steamed until every grain has taken the gravy. It is the plainer, faster cousin of the breyani, made in huge pots for funerals, weddings and Ramadan, sometimes over an open fire, which changes the taste completely, and it is always dished from the bottom up. Served with a tomato and onion salad and dhai (cucumber yoghurt).

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting