Caca Pigeon

What we know so far

Caca pigeon (kaka pizon in Malagasy spelling; the name means what it says and nobody minds) is Madagascar's aperitif and tea-time nibble: a stiff dough of flour, water, oil, salt and plenty of black pepper, rolled thin, cut into short ribbons or little squares and deep-fried until crisp and golden. It is sold in paper cones at kiosks and markets, eaten with a cold THB beer or with afternoon tea and coffee, and keeps for weeks in a tin. Réunion has a cousin called chipette.

The draft was written from 3 published sources and holds 7 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