Camello relleno

Esta receta merece una explicación. Está tomada de un recetario hecho por mujeres occidentales que vivían en Kaohsiung (Taiwan) en el año 1989 con el objetivo de recaudar fondos para una escuela. Esta receta en concreto fue una aportación de Kathryn Placht.

Dejo el texto original en inglés pero si a alguien le interesa la traducción al español, pinchar aquí:

STUFFED CAMEL

"Be sure to use a fresh camel. Frozen camel has a gamey taste and most experts agree that the one-hump camel is far tastier than the two-humper.

Skin and clean 1 camel and 1 yearling calf. Pluck 20 chickens. Oven dry 2 cups of sunflower seeds, 4 pounds almonds, and 2 pounds pistachio nuts. Toast 10 loaves bread and crumble. Add with nuts 50 pounds of rice. Mix well with garlic and 1/2 cup black pepper. Stuff chickens with mixture. Stuff the calf with the chickens. Stuff the camel with the calf.

If your oven is too small to bake at 350º F until brown, dig a camel-sized pit. Wrap camel in foil, then burlap. Tie with wire. Lower camel into pit which has been fired with mesquite allowed too burn down to coals. Cover camel with metal cover and seal edges with dirt. Cook 24 hours."