Liberian Dry Rice

What we know so far

"Dry rice" is Liberia's name for rice that is not under a soup: white rice boiled with tinned sardines, corned beef or luncheon meat, Maggi and seasoning salt, then mashed through with a paste of boiled kittely (tiny bitter aubergines) and okra so it turns slightly green, slippery and a little bitter, and served with fried fish, red palm oil and pepper sauce on top. A "dry rice spice" of dried bonny fish, cayenne, benniseed and kittely is sold for it. It is everyday and weekend food, cheap, quick and made from what is in the cupboard, and Liberians abroad cook it as the taste of home.

The draft was written from 2 published sources and holds 10 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.

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