Poulet à l'Odika

What we know so far

Odika is the Gabonese seasoning Gabonais call "chocolat indigène": the kernels of the wild bush mango (Irvingia gabonensis) are roasted, pounded while warm and pressed into a dark block that keeps for a year and is grated into the pot. Simmered with onion, garlic and chilli it makes a thick, glossy, faintly bitter sauce that turns sticky the way okra does. Chicken is the usual partner, smoked chicken or smoked fish the best; fried fish in the same sauce is poisson à l'odika. It is eaten with rice, plantain, cassava stick or fufu.

The draft was written from 4 published sources and holds 11 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