THIS OLD FAVOURITE IS AWAYS A CROWD PLEASER 🙂
Comments & Suggestions :
“Just thought Id write to emphasise that as previously mentioned by the Holt’s, rabbit may be added but as stated in my mum’s recipe “Only use rabbit, NEVER use hare, as many people are put off by finding a hare in their food”
When I was with the Indian Army, my cook – a splendid little chappie – always added a couple of pounds of dry mango powder – Amchoor is what the locals called it – to our elephant stew, which we always had as an appetiser before Christmas Dinner, as it is an excellent tenderiser, it cut the cooking time by about a week depending on whether it was a cow or bull elephant
I remain Sir,
Colonel, Indian Army , Rtd
Gail Hyder from Montana suggested the following :
For additional flavouring add some oraganum and fakawe bird portions. For those of you who don’t know, the fakawe bird is a flightless bird with short legs living on the grass plains of Central Africa. To see where it is, every now and then it jumps up to see above the tall grass and shouts “where the fakawe?!”
And a great idea all the way from Spain – thanks Ana Sotillo
Where have you ever heard of an elephant stew without carrots? I think the proportion is about 100kg’s, and if you want to be really adventurous you could also add some gem squash which helps to thicken the gravy, DELICIOUS
Now the Canadians have a different recipe :
thanks Yvonne Fernie
Elephant stew is very bland without the addition of fermented Amarula berries – a couple of tons should do the trick.
About an hour before serving add a truck load of locusts. The brown variety are more readily available, but the coloured ones can be used too. Be careful not to add too soon because, like Calamari, they tend to toughen if over cooked, but they do lend a wonderful crunch (and to my mind – a splash in ones mouth). Oh, and do mind those back legs – they are somewhat sharp (but can be kept aside to be used as tooth picks I think).
Enjoy …… I think
From Chris ex Zimbabwean
I would leave out the guinea bird, I’d be chicken , perhaps it’d make the stew a bit fowl.
Chris Holt, of Kent in England says
“Love your elephant stew recipe – although it could, perhaps, be improved. We always find that, when word gets out that “Bwana” is skinning another elephant, we can never be sure just how many people will turn up. Therefore we always keep a rabbit in he freezer – this can be added to the Elephant stew at the last minute, when you realise that one elephant is not going to be enough. Also we found that 5ml of paprika and a pinch of nutmeg makes all the difference to the flavour of the elephant.
Jack Everman, Wisconsin, USA is a darling to remind us of SUCH AN IMPORTANT THING – Presentation
I might delay adding the potatoes just a little bit – boiling them for 2-3 days should be sufficient. After 5-7 days of boiling, they might be a bit overdone. Also , has everyone forgotten “presentation”?
At the very LEAST I would add parsley to garnish, say 1 to 1 1/2 hectares of parsley.
And I have saved the best for last………..
From Karen Whyte
Elephant stew is good but the best ingredients to add are cashews and ackees, these two things will add a zap of colour to your stew. I can be used for the vegetarians instead of the guineafowl.
Enjoy (I hope!)
……………………. (HEY KAREN, FOR VEGETARIANS, WHAT DO WE SUBSTITUTE THE ELEPHANT WITH ?:-) – Peter “
All tongue in cheek fun – I am aware some feathers would be ruffled because of Elephant poaching bla bla fishcakes………………… and as a vegetarian I would go hungry at this feast
ORIGINAL RECIPE – ELEPHANT STEW
Rinse & pat dry
1 x Medium to large Elephant
Season with :
60 buckets salt
40 buckets course ground black pepper
1500 chopped onions
1 truckload chopped carrots
1 truckload diced potatoes
3000 peeled tomatoes (fresh or canned)
10 barrels of elephant stock (or water)
50 buckets of minced garlic
for that special touch of extra flavour add:
1 bay leaf 🙂
And don’t forget the secret ingredient :
25 smoked Warthogs
Season to taste with salt , pepper, Worcestershire sauce and hot pepper sauce, then let simmer
Author : Tongue in cheek (copyright Wild Treks)