Gango

What we know so far

Gango takes its name from the Shona ku kanga, to fry, and that is the whole idea: a pan of mixed meats, whatever the butcher or the braai left you, fried hard together in stages until every piece is browned, then finished with onion, curry powder, tomato and a handful of greens. Pork belly, boerewors, kidney and liver is one classic mix; bone-in beef with boerewors is another. It is the dish of the roadside braai stand and the Sunday pan, eaten with sadza, and every cook's version is different because the meats change with what is to hand.

The draft was written from 2 published sources and holds 11 ingredients and 6 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