Nigerian Vegetable Sauce

What we know so far

Vegetable sauce, or salad stew, is the light, colourful Nigerian party sauce for white rice: chicken cooked in a well-seasoned stock, then carrots, cabbage, green beans and red and green bell peppers added in order so they stay bright and just tender, the sauce thickened with potato purée or cornflour to a glossy coat. It sits beside jollof, fried rice and moi moi at weddings and at Christmas, and it is the sauce cooks reach for when the pot must be ready as soon as the chicken is. No palm oil, no pepper base, no long cooking; it looks like the Nigerian salad it probably grew out of.

The draft was written from 2 published sources and holds 12 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