Kumba Bread

What we know so far

Kumba bread is the soft, slightly sweet white loaf of Cameroon's South West, named for the town of Kumba whose bakeries made it famous, and the thing a visitor from that side of the country is expected to bring when they come to Yaoundé. It is the same family as Nigeria's Agege bread: a dense, close-crumbed sandwich loaf that pulls apart in soft sheets, eaten with butter, with fried eggs, with beans, or dipped in tea. Made at home it is an enriched yeast dough with milk (powdered or evaporated), a little sugar, a pinch of nutmeg, and butter or oil, risen twice and baked in a lidded or open tin.

The draft was written from 2 published sources and holds 9 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