Kala

What we know so far

Kala is Liberia's fried dough ball, the cousin of Nigerian puff puff and Ghanaian bofrot, sold hot from roadside pans in Monrovia at breakfast with tea and all day as a snack: a loose yeast batter of flour, sugar, salt and warm water, left to rise until bubbly, dropped by the spoonful or by hand into deep oil and fried golden. What makes it Liberian is the pepper: kala is eaten with a fierce, oily scotch bonnet sauce, "pepper kala", the sweet dough and the hot sauce together. It carries two histories, the fried breads the Americo-Liberian settlers remembered from the American South and the fritters of the West African coast they met.

The draft was written from 2 published sources and holds 8 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