Ata Dindin

What we know so far

Ata dindin, "fried pepper" in Yoruba, is the stew that comes with rice at a Lagos buka and with ofada rice at a party: red bell peppers, scotch bonnet and onion blended coarse, then fried down in palm oil (sometimes half palm, half vegetable oil) with locust beans, crayfish and a pile of assorted meats until the oil rises and the pepper darkens. It is thicker, hotter and more fermented-tasting than the everyday tomato stew, and it has no tomato in most versions. Boiled eggs, dried prawns and smoked turkey are the usual extras.

The draft was written from 2 published sources and holds 12 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