Mutakura

What we know so far

Mutakura (inkobe in Ndebele) is Zimbabwe's boiled grain-and-legume pot: dried maize kernels boiled for hours with groundnuts, and often nyimo (bambara nuts) and nyemba (cowpeas), salted, and eaten warm or cold by the bowl. It is the food of the fields and the boarding-school kitchen, taken to school in a tin, and very filling; some like it mushy, some dry. Sorghum stands in for maize in drier districts. Nothing else goes in but salt, though modern cooks dress it with oil, lemon and herbs.

The draft was written from 3 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