Shuku Shuku

What we know so far

Shuku shuku are Nigerian coconut balls: grated or shredded coconut bound with egg yolk and sugar, rolled into balls the size of table-tennis balls, coated in breadcrumbs or flour and baked until just golden. They are chewy, sweet and simple, a school-lunch and party treat, and the classic way to use up the coconut chaff left over from making coconut milk or oil. A no-bake version binds the coconut with evaporated milk instead.

The draft was written from 2 published sources and holds 6 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