Lumanda

What we know so far

Lumanda is the sour leaf of the roselle plant (Hibiscus sabdariffa, the same plant whose red calyces make zobo and bissap), and in Zambia it is a relish so loved it turns up in songs. The leaves are boiled briefly with a pinch of soda to soften their sharpness, then cooked down with tomato and a good cup of pounded groundnuts until the nuts turn into a thick, nutty sauce that tames the sourness. The plain version is stewed with tomato and a little oil. Either way it is eaten with nshima and, if there is money, fried tilapia or a meat stew. It sits alongside ifisashi and chibwabwa in the family of Zambian groundnut greens.

The draft was written from 3 published sources and holds 8 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