Bryanna is going to South Africa this summer, so this is why her mom got her a cookbook entitled: Focus on Africa Cookbook. This recipe caught her eye and probably not just because it was oddly sandwiched in between recipes for burgundy beef and cabbage rolls...
Ingredients:
- 1 large camel
- 2 sheep
- 4 turkeys
- 20 fish
- 200 seagull eggs
- 400 large dates
- banana & palm leaves
Cooking time: 2 - 3 days
Serving size: Whole village
Cook eggs and peel. Scale fish. Fill fish with eggs and dates. De-feather turkeys. (Cut off head and feet to use later in soup.) Stuff fish inside turkeys. Shear sheep and set aside wool. (Card and spin wool. Weave into place mats.) Fill sheep with turkeys, and place inside camel. Wrap camel in wet banana and palm leaves. Dig a big hole in the sand. Fill with 500 kilos of charcoal. Let burn until white. Carefully place stuffed camel in hole and cover with sand. Bake 2-3 days. Serve with rice.
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