Njanga Rice

What we know so far

Njanga rice is Cameroon's palm-oil jollof: rice cooked in one pot with red palm oil, onion, and a generous amount of njanga, the dried crayfish (small dried shrimp) that gives the dish its name and its smoky, sea-salty depth, often with smoked or dried fish added. The grandmothers' version is just rice, palm oil, crayfish, salt and pepper; tomatoes, garlic and ginger are later additions. It is a weekday one-pot in the Anglophone regions and the Littoral, and it needs no stew.

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