Mishkaki

What we know so far

Mishkaki (mshikaki, "skewered" in Swahili) is the street-corner kebab of Mombasa, Dar es Salaam and Zanzibar, cooked over charcoal at dusk by men with a fan in one hand: small cubes of beef marinated overnight in ginger, garlic, chilli, turmeric, cumin, vinegar and tamarind or lime, with grated raw papaya to make even tough meat tender, threaded on sticks and grilled until charred at the edges and juicy inside. Kenyan versions lean on curry powder and pilipili; the Tanzanian ones on a spice-and-vinegar rub, with onion, pepper and tomato between the meat. It is eaten with kachumbari and chips, or a squeeze of lime and a spoon of tamarind sauce.

The draft was written from 2 published sources and holds 10 ingredients and 4 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