Ipenya

What we know so far

Ipenya is a Comorian feast dish, kept for weddings and big occasions: pigeon peas (ntsandzi, "embériques") boiled soft, then rice cooked into them with salt and water, and the whole pot crushed together with coconut milk into a thick, soft mash, a Comorian cousin of foufou. It is served in a mound with a well in the middle, filled with hot thick coconut cream (kondohondo) or a coconut-milk fish curry with tomato and lemon. It takes patience and constant stirring, and the recipe is one that daughters call their aunts to check.

The draft was written from 2 published sources and holds 6 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