Dama

What we know so far

Dama is the everyday red stew of Sudan, the pot that goes over goraasa (the soft wheat flatbread), kisra or rice: cubes of beef or lamb, or chicken on the bone, cooked down with a great deal of onion, garlic, tomato and tomato paste, green pepper and chilli, and the warm Sudanese spices, coriander, cumin, cardamom, cinnamon and black pepper, until the meat is tender and the gravy thick and glossy like a curry. It is quicker than a Western stew and eaten thicker, spooned over the bread so it soaks in, and every family has its ratio of onion to tomato. "Goraasa be dama" is the plate most Sudanese would name for a Friday lunch.

The draft was written from 3 published sources and holds 11 ingredients and 5 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