Hot and Sweet Wild Boar by India in a Jar with a Dash of Devon
Hot and Sweet Wild Boar by India in a Jar with a Dash of Devon!
About Chef Collin D Pereira. Namaste! I am Collin D Pereira. A culinary enthusiast, a restaurateur, a visionary, a movie extra and the Top Hat Fun Chef of India in a Jar.com
About Chef Collin D Pereira Namaste! I am Collin D Pereira. A culinary enthusiast, a restaurateur, a visionary, a movie extra and the Top Hat Fun Chef of India in a Jar.com FOND MEMORIES – MY GRANDMOTHER’S STOVE- MY FIRST COOKING LESSONS Born into a Roman Catholic family as the eldest son, at a very early age I was exposed to the fumes and flames of the open fire mud cooking stoves (called ‘addupu’) that used dried coconut leaf, dried coconut shell and coconut husk as fire wood at my grandmother’s house. Sometimes dried mango wood and neem wood were used to make fire. Where if the fire fails to light up, blow several times into the fire or a quick dash of kerosene from the lamp is a solution. A hand held fan made of palm leaves was used to fan the flames to light the charcoal. Sometimes a long hollow cylindrical metal rod was also used to blow air onto the charcoal to help ignite it. Normally clay pots and wooden spoons (I am especially fond of the long cooking spoon with the
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