3 kg dog meat,
1 1/2 c vinegar
60 peppercorns, crushed
6 tb salt
12 cloves garlic, crushed
1/2 c cooking oil
6 c onion, sliced
3 c tomato sauce
10 c boiling water
6 c red pepper, cut into strips
6 pieces bay leaf
1 ts tabasco sauce
1 1/2 c liver spread
1 whole fresh pineapple, cut -1/2 inch; thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.
2. Carefully remove the skin while still warm and set aside for later (may be used in other recpies)
3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
4. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and saute until tender.
5. Pour in tomato sauce and boiling water, add green pepper, bay leaf and tabasco.
6. Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.

Thanks to Joe Sweeny

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