Stick Meat

What we know so far

Stick meat is the Nigerian party small chop of bite-sized beef, boiled in spices until tender, then fried or baked, tossed in a peppery sauce and threaded on toothpicks with squares of red, green and yellow bell pepper and onion. It is not suya: no yaji, no grill, no long skewer. It is a tray of colourful toothpicks passed round at weddings, owambes and office parties, and sold as street food in some cities.

The draft was written from 3 published sources and holds 9 ingredients and 5 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