Baked Camel

Baked Camel
Baked Camel
  • 1 large camel
  • 2 large sheep
  • 4 large turkeys
  • 20 large carps
  • 200 medium sea-gull eggs
  • 400 large dates
  • banana-leafs

Cook eggs, peel them.

Scale carps. Fill carps with dates and eggs.

Fill turkeys with Carps. Fill sheep with turkeys. Fill camel with sheep. Dig a large mold, give in about 500 kilos of charcoal and light them. Wrap camel in banana-leafs and give into mold.

Cover with earth and bake for two days.

Serve with rice.

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