Oleleh

What we know so far

Oleleh is Sierra Leone's steamed bean pudding, the same family as Nigerian moi moi and Senegalese abala: binch (black-eyed beans) soaked, skinned and ground smooth with onion and hot pepper, mixed with red palm oil, salt and pieces of boned fish, then wrapped in banana or kola leaves (or poured into tins and cups covered tight) and steamed until firm. Street sellers have it ready in the mornings to go with fresh bread, and it turns up at parties in leaf parcels. Modern cooks bake it in oiled ramekins in a water bath and add a spoon of tomato paste.

The draft was written from 3 published sources and holds 9 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