Waiting for a cook

Moni Kalama

Liberia

What we know so far

Moni kalama is Liberia's rice porridge, a breakfast passed down from the Fula and Mandingo: white rice soaked overnight, pounded to a powder and rolled into tiny balls, then simmered in water until the balls swell into a thick, slightly starchy pap. It is eaten hot with sugar and a squeeze of lime, or with milk for children. Market women sell the dried rice balls by the bag; in the diaspora a packet of Moroccan-style couscous stands in, thickened with a spoon of cornflour because shop rice is less starchy.

The draft was written from 2 published sources and holds 7 ingredients and 5 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

Waiting for a cook

Moni Kalama

Liberia

What we know so far

The draft was written from 2 published sources and holds 7 ingredients and 5 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