Poulet Mayo

What we know so far

Poulet mayo is the young star of Kinshasa street food: chicken grilled over charcoal, cut up, then wrapped in paper with sliced onion and sweet peppers and steamed on the grill until the vegetables soften, and finally folded through a generous spoonful of mayonnaise and mustard. It appeared in the bars and terraces of Kinshasa in the 2010s and now sits beside kamundele and ntaba as a dish to share, eaten with fried plantain (makemba) or chikwangue. At home it is made in the oven, with the papillote standing in for the grill.

The draft was written from 2 published sources and holds 12 ingredients and 7 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