Ntibe

What we know so far

Ntibe is the plainest and most Comorian way with meat: cubes of beef (or goat) cooked in a heavy pot with nothing but salt and a little water, added a glass at a time, until the meat is tender and then browned in its own fat, with a last splash of water to make the small, dark, concentrated sauce the islands call wondjo. Three ingredients, but Comorian cooks say cooking it well is an art: watch, stir, add water only as needed. It is served with coconut rice, fried green bananas (and a little tomato rougail), or lihoho.

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