- 3 kg dog meat; can substiture lamb
- 1 1/2 cups vinegar
- 60 peppercorns; crushed
- 6 tbsp. salt
- 12 cloves garlic; crushed
- 1/2 cup cooking oil
- 6 cups onion; sliced
- 3 cups tomato sauce
- 10 cups boiling water
- 6 cups red pepper; cut into strips
- 6 pieces bay leaf
- 1 tsp. tabasco sauce
- 1 1/2 cups liver spread; or smooth liver pate
- 1 whole fresh pineapple; cut 1/2 inch thick
First, kill a medium sized dog, then burn off the fur over a hot fire.
Carefully remove the skin while still warm and set aside for later (may be used in other recpies)
Cut meat into 1? cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender.
Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco.
Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.