Bonava

What we know so far

Bonava is a Mauritanian stew of lamb and potatoes cooked with a great deal of sliced onion and a sharp splash of vinegar, in peanut oil. Nothing else: no tomato, no spice beyond salt, pepper and perhaps a little chilli. The vinegar is what makes it Mauritanian. It is eaten with flatbread or French bread, and in the desert it is said that nomads still cook it in a pot buried in hot sand. The Wolof of the south know it as banafe.

The draft was written from 4 published sources and holds 9 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