Waiting for a cook

Moamba de Peixe

Angola

What we know so far

Moamba de peixe is the fish version of Angola's national stew: where moamba de galinha simmers chicken in palm oil, this one takes thick steaks of sea bream, corvina or grouper and cooks them in a red palm-oil sauce with okra, aubergine and pumpkin, hot with gindungo (piri-piri). The vegetables soften into the sauce and the okra thickens it; the fish goes in last so it stays whole. It is eaten with funge (cassava or maize porridge) or, failing that, white rice, and it is the everyday coastal cousin of the grander chicken moamba.

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

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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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Waiting for a cook

Moamba de Peixe

Angola

What we know so far

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

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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