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Baked Camel

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  • 1 lg Camel
  • 2 lg Sheep
  • 4 lg Turkeys
  • 20 lg Carps
  • 200 md Sea-Gull Eggs
  • 400 lg Dates
  • Banana-Leafs


Cook the eggs, peel them. Scale off the carps. Fill the carps with the dates and the eggs. Fill the turkeys with the Carps. Fill the sheep with the turkeys. Fill the camel with the sheep. Dig a large mould, give in about 500 kilos of charcoal and light them. Wrap the camel in the banana-leafs and give into the mould. Cover with earth and bake for two days.
To serve with rice.