Garba

What we know so far

Garba is Abidjan's street lunch: a bowl of attiéké moistened with the hot oil the fish was fried in, a crumbled stock cube rubbed through it, raw onion and tomato on top, and a piece of fried tuna. It is sold from open-air stands called garbadromes, where the tuna fries in big pans all day and the plate costs a few hundred francs. It is eaten with the fingers, with a fresh chilli on the side.

The draft was written from 2 published sources and holds 10 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