Akpessi

What we know so far

Akpessi is the plain, good sauce of the Ivorian south, and a festival dish in Togo and Benin too: African garden eggs (small bitter aubergines) boiled with tomato, onion and chilli, crushed coarse in a talié (the ridged clay bowl), then fried down in a little oil with dried shrimp powder and a piece of adjovan (fermented fish) until thick, and spooned beside boiled plantain (akpessi banane) or boiled yam (akpessi d'igname) with fried or crumbled fish. It is boiled food, light and simple, eaten in villages at breakfast or lunch and in town as the quick dinner that everybody's mother made.

The draft was written from 3 published sources and holds 11 ingredients and 6 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