Sokossoko

What we know so far

Sokossoko is the Ivorian beef sauté, the quick dish of Abidjan kitchens and maquis: pieces of beef (or kidneys) marinated with garlic, bouillon, salt, pepper and oil, seared hard in a very hot pan, then tossed with sliced onion and tomato for a few minutes so the onion stays crisp and the tomato barely softens. Some cooks stretch it into a stew with tomato pulp and a long simmer, but the classic is fast and served at once with white rice, attiéké or alloco.

The draft was written from 2 published sources and holds 9 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