MABOKAY

MABOKAY
[Or, if you don't have access to bush meats, use some other animal. Goat is good.]

Originally posted here:
http://atthebackofthehill.blogspot.com/2007/03/how-to-cook-zebra.html


Two pounds of zebra, cut into chunks.
Two cups of crumbled roasted peanuts.
Two large onions, chopped.
Juice from one or two lemons.
Half a dozen chopped green chilies.
Plantain leaf – one or two whole leaves.


Cook the peanuts, meat, and onion with a little water for about twenty minutes. It should be a stiff glop.
Take a leaf and pull off the central rib (cut across the rib, flip the edge of the blade underneath the rib, and pull). Trim the leaf to a large rectangle. Sprinkle some salt on the leaf, and place the meat mixture on one side. Flavour it with the lemon juice and chilies.
Now fold over all ends to make a secure package within several layers of plantain leaf, and tie it up like a postage parcel. Place on a rack in a large pot and steam for over an hour.
Unwrap at the table and serve with corn mush.