Crocodile Curry
Personnel:
1 Indian chef, plus
8 Kitchen assistants
4 spare assistants on standby
Ingredients:
3 Large crocs (C.Niloticus)
1 smoked warthog
3000 green bell peppers
curry powder
1/2 ton rice,
1 tree bay leaves
Preparation:
Beat crocs over the heads with a sledgehammer
Collect tears in 44 gallon drums and use them for salad
dressing
Indian chef tells assistants to place crocs into swimming
pool. Turn on steam, make sure crocs are quite dead, otherwise spare assistants
might be required.
Boil for 10 days, after 7 days skin can be pulled off, which
is used for handbags, etc.
During the 10th day the teeth will fall out and are used for
jewellery and amulets
Cut tail off and use for croc tail soup
Surviving assistants cut crocs into curry cubes
Add ingredients and all the rest of the ingredients and
allow to simmer for a further 2 days
Curry is ready when vultures start circling above
Serves approximately 1250 people
PS let your mother-in-law try it out first.
(Found on a tea towel my Dad bought in the Kruger National Park.)
