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AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 weeks ago

(from this handy dandy handout)

https://sfyl.ifas.ufl.edu/media/sfylifasufledu/broward/docs/pdfs/fcs/other-pdfs/CHICKEN-OF-THE-TREES-IGUANA-RECIPE-IDEAS.pdf

#chickenoftheseas #iguana #recipes #Florida

AI6YR Ben
@ai6yr@m.ai6yr.org replied  ·  activity timestamp 4 weeks ago

Iguana Hominy Stew
(only takes two medium iguanas!)

#iguana #recipe #stew

Iguana Hominy Stew
Ingredients:
2 medium iguanas
*5 cups of hominy
10 cloves of garlic
1 onion, sliced
1 slice of cabbage, diced
1 bay leaf
Oregano, to taste
Cilantro, to taste
Salt and pepper, to taste
* Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali.
Directions:
1. Skin, wash and cut the iguana in pieces.
2. Wash, salt and **blanch in boiling water for 15 to 20 minutes in a large pot.
3. Simmer the hominy/corn, garlic, onion, a bay leaf, and salt together in a large pot.
4. After 10 minutes, add the iguana meat. Cook for another 15 to 20 minutes.
5. Serve with sliced cabbage, onion slices, cilantro, oregano, and pepper to taste.
Iguana Hominy Stew Ingredients: 2 medium iguanas *5 cups of hominy 10 cloves of garlic 1 onion, sliced 1 slice of cabbage, diced 1 bay leaf Oregano, to taste Cilantro, to taste Salt and pepper, to taste * Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali. Directions: 1. Skin, wash and cut the iguana in pieces. 2. Wash, salt and **blanch in boiling water for 15 to 20 minutes in a large pot. 3. Simmer the hominy/corn, garlic, onion, a bay leaf, and salt together in a large pot. 4. After 10 minutes, add the iguana meat. Cook for another 15 to 20 minutes. 5. Serve with sliced cabbage, onion slices, cilantro, oregano, and pepper to taste.
Iguana Hominy Stew Ingredients: 2 medium iguanas *5 cups of hominy 10 cloves of garlic 1 onion, sliced 1 slice of cabbage, diced 1 bay leaf Oregano, to taste Cilantro, to taste Salt and pepper, to taste * Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali. Directions: 1. Skin, wash and cut the iguana in pieces. 2. Wash, salt and **blanch in boiling water for 15 to 20 minutes in a large pot. 3. Simmer the hominy/corn, garlic, onion, a bay leaf, and salt together in a large pot. 4. After 10 minutes, add the iguana meat. Cook for another 15 to 20 minutes. 5. Serve with sliced cabbage, onion slices, cilantro, oregano, and pepper to taste.
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Alex Akselrod boosted
נאריש זשלאָב מענטש
@dukepaaron@babka.social  ·  activity timestamp 4 weeks ago

"The #Jewish population is now nonexistent, but for thousands of years the #Jews of #Libya lived under the rule of the #Greeks, #Romans, #OttomanEmpire, #Italian, #British and #Arabs. In 1911, they made up roughly 4% of the #Libyan population. In 1938, “race protection laws” banned Jews from sending their children to school, working in skilled professions or intermarrying. Later the community was divided and sent to concentration camps across #Europe and #NorthAfrica.

In the years following World War II, the remaining Libyan Jews were forced to emigrate, leaving just 100 in 1969 and none at all by 2004. Many went to #Israel and many to #Rome, adding to the spread and diversity of Libyan and North African Jewish #cooking. Today we enjoy such dishes as #mafrum (stuffed #potatoes), #couscous and #chraime (a spicy #fish #stew). Learning about these #foods helps us to understand our people."

https://jweekly.com/2025/11/10/this-libyan-jewish-chershi-squash-dip-is-spicy-tangy-garlicky-and-sweet/

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נאריש זשלאָב מענטש
@dukepaaron@babka.social  ·  activity timestamp 4 weeks ago

"The #Jewish population is now nonexistent, but for thousands of years the #Jews of #Libya lived under the rule of the #Greeks, #Romans, #OttomanEmpire, #Italian, #British and #Arabs. In 1911, they made up roughly 4% of the #Libyan population. In 1938, “race protection laws” banned Jews from sending their children to school, working in skilled professions or intermarrying. Later the community was divided and sent to concentration camps across #Europe and #NorthAfrica.

In the years following World War II, the remaining Libyan Jews were forced to emigrate, leaving just 100 in 1969 and none at all by 2004. Many went to #Israel and many to #Rome, adding to the spread and diversity of Libyan and North African Jewish #cooking. Today we enjoy such dishes as #mafrum (stuffed #potatoes), #couscous and #chraime (a spicy #fish #stew). Learning about these #foods helps us to understand our people."

https://jweekly.com/2025/11/10/this-libyan-jewish-chershi-squash-dip-is-spicy-tangy-garlicky-and-sweet/

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