Good Evening Everyone.  It has been a really drizzly day today so no farm things were accomplished.

We stayed indoors and continued eating left-overs from last night’s Chinese New Year extravaganza.

As promised, here are pictures of the Cantonese Gibut:

For anyone interested, the Gibnut is also known as a Paca which is a member of the genus Cuniculus of ground-dwelling, herbivorous rodents in South and Central America.

We cooked Taro, a type of ground root, as an accompaniment:

This tasty vegetable comes in different shades of purple and some are white.  We have a nice variety with purple flecks; once cooked, it becomes a uniform lilac.  It is an extremely glutinous vegetable which goes well with fatty meals.

This is what we had for Chinese New Year last night:

The Gibnut had the texture of suckling pig and it was extremely delicate tasting.  The meat was so tender that it melted in your mouth.  It was well worth the preparation (6 hour marinating and 6 hours cooking time).  Gnome says that he would consider it a “prized” meat like venison or wild boar.

Check out my recipe: Cantonese Gibnut.  It is flavoured with Chinese five spices, crushed star anise and orange peel.

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