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Armadillo, Aardvark & Fruitbat.
Fruit Bat Soup
A Micronesian Speciality .
This soup is offered on the off-chance that a reader may find himself
in Micronesia, specifically the Caroline Islands, where this is a
natural, native delicacy.
Ingredients:
- 3 fruit bats, well washed but neither skinned nor eviscerated
- Water
- 1 tablespoon finely sliced fresh ginger
- 1 large onion
- Sea salt to taste
- Chopped scallions
- Soy sauce and/or coconut cream
- Place the bats in a large kettle and add water to cover, the ginger,
onion, and salt. Bring to a boil and boil for 40 minutes. Strain broth into
a second kettle.
- Take bats, skin them and discard skin. Remove meat from the bones
and return meat, including any of the viscera fancied, to the broth.
Heat.
- Serve liberally sprinkled with scallions and further seasoned with
soy sauce and/or coconut cream.
Yield: Four servings.
Step 1 sounds interesting, adding salt to taste. How is a bucket full
of dead, raw bats supposed to taste? ;-) Bon appetit!
Found in The New York Times Natural Foods Cookbook by Jean Hewitt.
