Another old-way of cooking. This time, fish! This recipe is adapted from what Native Americans used to do: 
Ingredients:
1 fish
thick mud
a roaring fire
Directions:
Catch a fish. Start the fire. Make up some thick mud. Coat the fish with about an inch of thick mud on all sides. When you have a good amount of coals from the fire, scoop some of them to the side. Bury the mud-covered fish in the coals and leave it there for 45 minutes. Then scrape away the coals. Knock the dry mud off the fish - it will take most of the fish scales with it, and the mud will have steamed the fish, keeping it moist and tender.
This mud in the fire process kinda acts like an oven. It can be used for almost anything.
Ingredients:
1 fish
thick mud
a roaring fire
Directions:
Catch a fish. Start the fire. Make up some thick mud. Coat the fish with about an inch of thick mud on all sides. When you have a good amount of coals from the fire, scoop some of them to the side. Bury the mud-covered fish in the coals and leave it there for 45 minutes. Then scrape away the coals. Knock the dry mud off the fish - it will take most of the fish scales with it, and the mud will have steamed the fish, keeping it moist and tender.
This mud in the fire process kinda acts like an oven. It can be used for almost anything.
2 comments:
Surely this fish needs to be gutted first, yes?
If you'd like to, yes. I was once served, in the Bahamas, an entire fish, including the eyes. Some people are ok with cooking the whole thing, and some aren't. Your choice. Vikki
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