Gonré

What we know so far

Gonré is Burkina Faso's steamed bean cake: skinned cowpeas (benga in Mooré) ground to a paste with onion leaves, celery, parsley, ginger and garlic, beaten with oil and a pinch of potash until glossy, then packed into small oiled tins with half a hard-boiled egg in the middle of each and steamed for three quarters of an hour. It is the cousin of Nigerian moi moi, but plainer and softer, and it is a breakfast and school-gate food sold by women from steaming pots in every Ouagadougou neighbourhood. It is eaten warm with chilli sauce, raw vegetables or a cup of bouillie. Called faro, gnon or gnonkon in other regions and languages.

The draft was written from 2 published sources and holds 10 ingredients and 7 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