Wara

What we know so far

Wara (warankasi in full, from the Fulani for milk) is the fresh, unripened cheese of Nigeria's cattle country, made by Fulani women from morning milk curdled with the juice of bomubomu leaves (the giant milkweed, Calotropis procera) and drained in a woven cone basket. It has the soft, springy texture of boiled egg white and almost no taste of its own until it is fried golden as beske and sold on the roadside with ground pepper and salt, or cut into stews and salads where it soaks up the sauce. Yoruba markets sell it floating in its own whey. The same curd made from soya milk is awara or wara soya, the Nigerian tofu.

The draft was written from 3 published sources and holds 5 ingredients and 7 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