Delele

What we know so far

Delele is okra boiled fast with a pinch of bicarbonate of soda until it turns bright green and deliberately slippery, with tomato and onion. The slime is the point; it is what makes it good with nshima or sadza, a ball of the stiff porridge dipped through it. It is cooked the same way in Zambia, Zimbabwe (derere), north-east Botswana and the Venda north of South Africa. It takes ten minutes and costs almost nothing.

The draft was written from 3 published sources and holds 7 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