Babenda

What we know so far

Babenda is a Mossi one-pot from Burkina Faso that tastes of the Sahel: bitter greens (sorrel, amaranth, or spinach and kale abroad) stewed with rice, ground peanuts, dried fish and a generous amount of soumbala, the fermented néré seed that smells like a strong cheese. Everything cooks together until the broken rice thickens the pot into a sticky green mass. It is everyday food in Mossi villages and a dish people either love at once or need time to learn; the soumbala is the point. Traditionally a pinch of potash softens the bitterness of the leaves.

The draft was written from 2 published sources and holds 9 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