Tsunga

What we know so far

Tsunga are mustard greens, grown in every Zimbabwean garden and dried for the dry season, with a sharp, peppery smell that needs proper cooking to soften. The old way boils them well, then simmers them with onion, tomato and a spoon of peanut butter (tsunga inedovi) until the leaves melt in the mouth; the town way fries them briefly with onion and stirs in fresh cream. Either way they go beside sadza, with meat or without.

The draft was written from 2 published sources and holds 7 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