Bobozee

What we know so far

Bobozee, or abacha mmiri ("abacha in water"), is the wet cousin of the dried cassava shreds used for African salad: cassava boiled, sliced thin, soaked overnight and washed until the slime and sourness are gone, then kept in cold water and eaten straight from it with coconut, roasted groundnuts or palm kernels. Igbo hawkers sell it from basins on hot afternoons, which is where the nickname "air condition" comes from: the cold, clean chips cool you down. There is no cooking beyond the first boil, and no seasoning; the flavour comes from what you pair it with.

The draft was written from 2 published sources and holds 4 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