Couscouma

What we know so far

Couscouma is the Comorian flaky flatbread: a plain dough of flour, clarified butter and water or milk, rolled thin, coiled into a snail, flattened again and fried in ghee until golden and layered like a paratha. It is the bread of Ramadan tables on Grande Comore and of weddings and big invitations, eaten with tea or juice at breakfast, or dipped into a tomato, tuna or minced-meat sauce. On Anjouan and Mayotte the same bread goes by maberedre or bérédjé, and some regions call it marduf. Comorian cooks trace it to the Zanzibar chapati.

The draft was written from 3 published sources and holds 7 ingredients and 9 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