froggy
Full Member
This is the fabulous recipe; that went down extremely well in the Free State Province of South Africa. There are extremely cold winters so the warmth of the curry was right on. As you will see from below - there are lots of extra's that will come out of the preparation - like gifts, jeweler and additional spin-off meals.
PERSONNEL:
1 Indian Chef; plus
8 Kitchen assistants
4 Spare assistants on standby
INGREDIENTS:
3 Large Crocs [best if available: Nile crocodile (Crocodylus niloticus)]
1 Smoked warthog, local or imported
3,000 Green peppers
1-4kgs Curry Powder (depending on how hot you like it) I personally like the 'Mother-in-Law's tongue" brand
1/2 ton rice [white or brown]
1 Tree of Bay Leaves
PREPARATION:
1. Beat crocs over the heads with a sledgehammer.
2. Collect tears in 44 gallon drums and use them for salad dressing.
3. Indian chef tells assistants to place crocs into heated swimming pool. Turn on the steam. Make sure that the crocs area quite dead - otherwise spare assistants might be required.
4. Boil for 10 days. After 7 days, skin can be pulled off - which is used for handbags etc. Nice keepsake for the invited guests. During the 10th day the teeth will fall out and are used for jeweler and amulets.
5. Cut off tail and use for Crock-tail soup at a later stage - keep in deepfreeze once cooled off.
6. Surviving assistants then must cut crocs into bite size cubes.
7. Add remaining ingredients and allow to simmer for a further 2 days. Taste to see if it has enough spices etc. I sometimes like to add apricot jam to give it extra juiciness and flavor - about 5 kgs or to taste should do.
8. Curry should be ready when the vultures start circling above.
Serves approximately 1,250 people.
PS - Let your mother-in-law try it out first
PERSONNEL:
1 Indian Chef; plus
8 Kitchen assistants
4 Spare assistants on standby
INGREDIENTS:
3 Large Crocs [best if available: Nile crocodile (Crocodylus niloticus)]
1 Smoked warthog, local or imported
3,000 Green peppers
1-4kgs Curry Powder (depending on how hot you like it) I personally like the 'Mother-in-Law's tongue" brand
1/2 ton rice [white or brown]
1 Tree of Bay Leaves
PREPARATION:
1. Beat crocs over the heads with a sledgehammer.
2. Collect tears in 44 gallon drums and use them for salad dressing.
3. Indian chef tells assistants to place crocs into heated swimming pool. Turn on the steam. Make sure that the crocs area quite dead - otherwise spare assistants might be required.
4. Boil for 10 days. After 7 days, skin can be pulled off - which is used for handbags etc. Nice keepsake for the invited guests. During the 10th day the teeth will fall out and are used for jeweler and amulets.
5. Cut off tail and use for Crock-tail soup at a later stage - keep in deepfreeze once cooled off.
6. Surviving assistants then must cut crocs into bite size cubes.
7. Add remaining ingredients and allow to simmer for a further 2 days. Taste to see if it has enough spices etc. I sometimes like to add apricot jam to give it extra juiciness and flavor - about 5 kgs or to taste should do.
8. Curry should be ready when the vultures start circling above.
Serves approximately 1,250 people.
PS - Let your mother-in-law try it out first
