Baked bat

A recipe from Calvin Schwabe's "Unmentionable Cuisine."


Salon Staff
March 9, 2002 1:00AM (UTC)

Animals: Love them or hate them, we also eat them. And nothing better illustrates just how many of them we eat (and how thoroughly) than Calvin Schwabe's giant compendium of recipes from every corner of the world, excerpts of which are appearing in Salon this week, Monday through Friday -- one recipe each day on the Life and People sites -- by kind permission of the University Press of Virginia. This one comes from Samoa where it's known as "Pe'a."

"Flame fruit bats to remove the hair, or skin them. Eviscerate and cut the bats into small pieces. Bake them in the round oven, or 'umu,' over hot rocks or fry them with salt, pepper, and onions."

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