Egbo

What we know so far

Egbo is the Yoruba corn porridge: dried white maize cracked coarsely at the mill so the chaff blows away, then boiled with salt for an hour or more until the broken kernels are soft and pulpy, like a coarse hominy. On its own it is plain, and that is the point: it is eaten with plain boiled beans and a spoon of ata dindin, the fried pepper sauce, and often a piece of fried fish. It is a cheap, filling breakfast and lunch of the south-west, sold at roadside stalls in Ibadan and Lagos.

The draft was written from 2 published sources and holds 5 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