Kimo

What we know so far

Kimo is the Malagasy answer to keema, a dish that came to the island with Indian and Muslim traders and settled in the family kitchen: minced beef browned dry, then simmered with onion, tomato paste, a paste of pounded garlic and ginger, curry powder, turmeric and thyme, and finished with cubes of potato. It is a weeknight pot, mild enough for children, made hot with a chilli on the side, and always served over a big plate of vary (rice). One French cook learned it from a Malagasy mother fifteen years ago and has made it ever since; the recipe travels well.

The draft was written from 2 published sources and holds 11 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