Kanyenya

What we know so far

Kanyenya is Malawi's street fish: small whole fish, or fish split down the middle, dipped in a thick, salted, paprika-coloured flour batter and deep-fried until the coating is crunchy and golden. It is sold hot from roadside pans in Lilongwe and Blantyre and along the lake, eaten from the paper with a squeeze of lemon or a spoon of chilli, and cooked at home as a relish for nsima. Three ingredients make the batter (flour, salt, paprika); the rest is taste.

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