• 3kg dog meat -- see note
  • 1 1/2 cups vinegar
  • 60 peppercorns -- crushed
  • 6 tablespoons salt
  • 12 cloves garlic -- crushed
  • 1/2 cup cooking oil
  • 6 cups onion -- sliced
  • 3 cups tomato sauce
  • 10 cups boiling water
  • 6 cups red pepper -- cut into strips
  • 6 pieces bay leaf
  • 1 teaspoon tabasco sauce
  • 1 1/2 cups liver spread -- see note
  • 1 whole fresh pineapple -- cut 1/2 inch thick


  1. First, kill a medium sized dog, then burn off the fur over a hot fire.
  2. Carefully remove the skin while still warm and set aside for later (may be used in other recipes)
  3. Cut meat into 1″ cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
  4. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and sautee until tender.
  5. Pour in tomato sauce and boiling water, add green pepper, bay leaf and tabasco.
  6. Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.

Notes: You can substitute lamb for dog. The taste is similar, but not as pungent. Smooth liver pate will do as well.

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