Vindaye Poulet

What we know so far

Vindaye is the Mauritian mustard-and-turmeric pickle, best known on fish and octopus and just as good on chicken: pieces of chicken fried until cooked, then turned in a yellow paste of crushed mustard seeds, turmeric, vinegar, garlic and chilli with slices of raw onion, and left to sit so the vinegar does its work. The name comes from the Portuguese vinha d'alhos, the same root as vindaloo, but the Mauritian dish is sharp and yellow rather than hot and red. Eaten warm or cold with rice and red beans or lentils, or in bread.

The draft was written from 2 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