Nduma

What we know so far

Nduma is what Kenyans call arrowroot, the purple-streaked, fibrous tuber grown in the wet valley bottoms of Central Kenya, and it is the breakfast of the highlands: peeled, cut in thick rounds, boiled in salted water until soft and eaten hot with a cup of tea, or with boiled maize on the side. It is dense, nutty, a little sticky, and one of the foods people are told to eat when they want something "natural". Beyond the plain boil there are two everyday dressings: the boiled slices simmered a few minutes in fried onion with a little water and a stock cube, or dipped in egg and breadcrumbs and fried crisp.

The draft was written from 2 published sources and holds 11 ingredients and 5 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