Cuscuz de Milho

What we know so far

Cuscuz is the Cape Verdean breakfast cake, nothing like the North African grain despite the name: fine maize flour rubbed with just enough water to hold together in the fist, sweetened with sugar and a little cinnamon, given a spoon of cassava starch for lightness, and steamed in a binde, the domed clay pot with a hole in the bottom that sits on a can of boiling water with the join sealed with flour paste. Forty minutes later it turns out as a dense, moist, faintly sweet loaf, sliced with a wet knife and eaten hot with butter, honey or cane syrup, dunked in coffee or milk, or beside fried eggs and linguiça on a weekend morning. The binde takes its name from the Wolof word, a memory of the islands' first cooks.

The draft was written from 2 published sources and holds 7 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