Margi Special

What we know so far

Margi special is the sour, green fish soup of the Margi people of Borno and Adamawa, made famous across Nigeria by northern restaurants: catfish cooked with tomatoes, tattase and scotch bonnet, onion, and a great deal of sorrel (yakuwa, white zobo leaves) and spinach, with a spoon of oil and a little potash or ash water (toka) to tame the sourness of the sorrel. The leaves give up their own water, so no water is added and nothing is stirred once the pot is layered; the fish must stay in whole pieces. It is eaten with tuwon shinkafa, pounded yam, semo or plain rice.

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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