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Sheeparoni - Or How Do You Feed 60 Famished Cyclists on a Cairo to Cape Town Tour?

Posted by Dave Wiggins on August 5, 2010 at 6:30pm

You may not want to try this recipe at home... From the creator's of the world's first cross-continental bike tour - Tour d'Afrique http://www.tourdafrique.com/

Tour d'Afrique Sheeparoni

By Chef Miles 'Machette' MacDonald

Ingredients and Procedure

Slaughter 5 sheep

Separate meat from bones, organs, etc...

Fry meat in a very large skillet with loads of onions/garlic/Berbere spice ((Ethiopian Pepper Mix), and thyme

When meat begins to brown, toss into a very large pot, add Dijon mustard (about 5 jars, one for each sheep)

Add a large bottle of white wine, cook meat thoroughly

When meat is done, add heavy cream, taste for yumminess, season appropriately.

Meanwhile boil 15kgs of large Macaroni, drain (having cooked it perfectly al dente)

Add Sheep mixture to Pasta, stir it with a spoon the size of a canoe paddle

Let sit 5 minutes.

Invite 60 tired, smelly friends over for an all you can eat extravaganza

Cycle, Recipes, Sheep, Tour, Tours, d'Afrique

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Comments

Wendy Capra August 11, 2010 at 8:25pm

I'm impressed! I have enough trouble heating up those little frozen canapes you get at the supermarket when I have friends over. If I had to kill something, well, it wouldn't be pretty.
Dave Wiggins August 9, 2010 at 10:11pm

I guess the number of sheep (or lambs) you use depends upon how hungy everyone is. Typically, a lamb for slaughter (undressed) weighs in at 50-70 lbs. As a guide you plan on 5 lbs gross weight for each dinner guest So cooked, a 60 lb lamb would feed 12 people so I think 5 animals would comfortably feed 60 hungry bikers with few leftovers! Check out this advice on About.com: http://bbq.about.com/cs/lamb/a/aa032704a.htm
Max Pesling August 6, 2010 at 7:39am

5 sheep for 60 people means it takes 12 bikers to eat one sheep... isn't that a lot of leftovers? Or are sheep smaller than I think??
David Lawrence August 5, 2010 at 9:35pm

I'm more likely to make the coconut shrimp recipe, but this one gave me a good laugh. Kudos to chef machette MacDonald!