Mucapata

What we know so far

Mucapata is the rice of Zambézia, the coconut-and-rice-field province of central Mozambique: rice and feijão soroco (small green mung beans) boiled together in salted water, then finished with fresh coconut milk pressed from grated coconut and simmered until the sauce reduces and every grain is coated and creamy. It is Chuabo food, eaten at Sunday lunch, church feasts and community gatherings, on its own or beside grilled chicken, galinha à zambeziana or caril de amendoim. It is best cooked in a clay pot, which holds the heat and gives the rustic taste.

The draft was written from 2 published sources and holds 5 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