Shushumoow

What we know so far

Shushumoow (kalkals, or zinanaande in Brava) are the small ridged, curled Somali pastries of weddings, Eid and afternoon coffee: a firm dough of flour, oil, egg and a little sugar, pinched into marbles, pressed and rolled over the teeth of a comb, a fork or a gnocchi board to make a ridged shell, deep-fried and then tossed in a sugar syrup that dries to a white crust. They keep for a week in a tin, which is why they are made in quantity and given as gifts. Badly made ones are hard enough to be nicknamed "the ones hostile to your teeth"; a soft dough with enough oil fixes that.

The draft was written from 3 published sources and holds 10 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