Suitable Substitutes: If you don’t have Guinea Pigs, try Goose Neck instead. And if you don’t have Mead, I guess White Wine will do.
Take:
200g of lean minced pork
60g of bacon, finely chopped
and marinate for one hour with the following:
1 tbsp soya sauce
1 tbsp coconut oil
5 garlic cloves, finely chopped
2 Passion Fruit, pulp including seeds
8-14 sliced bird chilli peppers (optional)
salt to taste
Take Three Guinea Pigs (cleaned up with all the offal removed) and rub each of them with:
1 lime, juice of
salt and white pepper
Stuff the Guinea Pigs with the marinated pork and use sisal to wrap the piggies into parcels.
On a high flame, heat up a cast iron skillet with:
1 tbsp vegetable oil
Brown Piggy Parcels on skillet on both sides. Cook stuffed meat up.
Next add:
250mls of mead
turn down to lowest flame and simmer for 1 hour and 30 minutes.
Serve with Koorka and Chaya Greens. Suitable Susbstitutes: Potatoes and Green Leafy Vegetables.
Serves 2. The third piggy is for sharing or an extra for your loved one.