Check out the shirt this little guy was wearing.
This process will work for any distilled spirit (I would recommend un-spiced rum or vodka if you cant findcachaca).
Step one. Open the coconut at the top with a screw driver and hammer. There will be three holes at the top of the coconut, almost like there would be on a bowling ball. They are not covered by the shell of the coconut so you can punch though them pretty easily.
Step two. Drain the coconut milk.
Step three. Fill the coconut with liquor. I used a large syringe, but a funnel would work just as well.
Step four. Cut up a wine cork and plug the hole you made earlier.
Step five. Seal the cork with wax.
Step six. Let it sit for one to three months.
Step seven. Enjoy.
Here are a couple of quick pictures from a party the guys and I went to last weekend held by a group of local dancers. It was pretty good.
Here are a few shots from the Bushfire festival Jordan and I went to a few weeks ago. Jordan had more pictures on her camera but she dropped it in the ocean ಠ_ಠ (that’s a look of disapproval). Here’s the link to the festival webpage. http://www.bush-fire.com/
It’s really too bad I wont be around for it next year, I would love to go again.
Also it was weird seeing so many white people.
Check out the sweet Keyboard Guitar.
So there is a pretty active street racing/drifting community here in Maputo. Every so often you will see these cars as you are driving around the city. It’s straight out of Need for Speed Underground.
Not a strong point in this city. This sign is supposed to read “Take away a qui” which means “Take away here.” Oh and thats Dorian in the picture, just ignore him.
This city has a lot of traffic. Though only 2 of every 1000 people in Mozambique own a car, the rate of personal car ownership in Maputo has grown quite a bit over the past 5 years. From what I have heard traffic like it exists today only started about 3 or 4 years ago. Anyways here’s a picture of what im on about.
The title pretty much says it all. There are some shots of the food I made for a cocktail party my dad threw at the house.
Home made tortilla chips and guac.
Chicken impregnated with figs with a sweet thai chili dipping sauce.
Shrimp and cocktail sauce.
The spread at the end of the night.
One of the two bars we set up.
Well, I’ve finally done it now. I’ve taken a life, a delicious innocent life.
About a month ago I asked my empregada if she knew how to slaughter and butcher a chicken. Well she did, and now I do too. Did you know chickens mouths will continue to open and close after their head is cut off, and that their bodies will continue to convulse for like 2 or 3 minutes after said decapitation? Well now you do. I ended up grilling the two chickens we killed that night at a bbq (wrapped in bacon and marinated in green stuff). Anyhow, here are some choice pictures from the scene of the crime.
Step one: catch the chicken, they are faster than you would think. Oh and the proper technique to holding on is by grabbing both its wings behind its body.
The cut. Check out the blood splatter on the wall. I felt like Dexter.
The murder weapon.
A bit of collateral damage.
Ok so after you kill the little guy its time to pluck him. The easiest way to do this is to soak the carcass is super hot water. Once its nice and hot you can just pull out the feathers, they should slide out pretty easily.
After the chicken has been de-feathered its butcher time. Basically just cut that bad boy down the middle to open up the chest cavity. Then its just a simple matter of scraping out the guts. Remember to save the heart and liver to throw on the grill later.
After that you just butcher the chicken as you normally would. This is the result of about an hours worth of work. I used the feet and body to make some stock, the rest of it went on the grill a few hours later.
Now I’m not sure if it’s good or bad that it was easy for me to kill and butcher a chicken. Either way I am now a murderer. I’ll see you in Hell.