Chimukuyu

What we know so far

Chimukuyu is Zimbabwean dried meat: strips of beef, goat or game salted and hung over the kitchen fire or in the sun until hard, the way meat was kept before fridges. Unlike shop biltong it is not a snack but a cooking ingredient. The classic dish, chimukuyu chinedovi, soaks and boils the dried meat back to tenderness, fries it with onion, garlic and tomato, and finishes it in a peanut butter sauce, smoky and rich, eaten with sadza. Home cooks in town make their own chimukuyu in a low oven or a dehydrator.

The draft was written from 3 published sources and holds 12 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