Sigá

What we know so far

Sigá is the okra stew of Guinea-Bissau: sliced okra and small bitter djagatu (African garden egg) simmered with prawns in red palm oil and chilli until it turns glossy and thick. It is one of the dishes people name first when they list the country's food, alongside caldo de mancarra and caldo de chabéu. Prawns from the Farim river are the classic choice, but fish or meat go in the same way. It is eaten over white rice.

The draft was written from 3 published sources and holds 8 ingredients and 4 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