Memories. That is quite commonly considered to be the most precious single gift that the dear departed leave to their offspring and their circle of friends. But when I think of Ouma Hanna Delport's stuffed roast suckling warthog recipe, I tend to differ considerably.
It is a most precious heritage. And on my son-in-law's last hunting trip he acceded to my request for a suckling warthog. So, I take pleasure in sharing this with you.
For the chilly marinade your will need:
250 g red peppers
1 tbsp cinnamon
12 black peppercorns
10 bay leaves
1 tbsp dried Mexican oregano, crumbled
½ cup avocado leaves
½ tsp dried thyme
8 large garlic cloves
4 tbsp cider vinegar
For the stuffing you will need:
½ cup vegetable oil
2 small onions cut small dices
3 garlic cloves, minced
2 medium-ripe tomatoes, finely chopped
small pineapple, peeled, cored, and cut into small dices
2 granny smith apples, peeled, cored, and cut into small dices
2 medium-size carrots, peeled and cut into small dices
3 large potatoes, peeled and cut into small dices
¼ cup dark raisins
½ cup small pimiento-stuffed green olives
½ canned pickled jalapeno chillies, thinly sliced, plus 3 tbsp of the pickling juice
1 tsp dried oregano
½ tsp cinamon
1 tsp freshly ground black pepper, plus additional for seasoning the warthog
6 bay leaves
1 tsp dried thyme
1 tbsp Worcestershire sauce
For the Suckling Warthog you will need:
1 suckling warthog, about 6 to 7 kg
Salt and black pepper
2 cups orange juice
Wash and griddle-dry the chillies, being careful not to burn them. As they are done, place them in a large deep bowl, cover generously with boiling water, and soak for at least 20 minutes. Drain, and remove only when cool enough to handle.
Blend all marinade ingredients in batches until pured, stopping occasionally to scrape down the sides with a rubber spatula. If necessary, add a few tablespoons of water to facilitate blending, but the mixture should remain thick and pasty.
In a deep skillet, heat the oil at medium high. Add the onion and garlic and cook, stirring, for 2 to 3 minutes, until slightly translucent. Add the tomatoes and stir for 5 minutes, until the juices have evaporated slightly. Stir in the remaining ingredients, reduce the heat to medium, and cook uncovered for 15 minutes, stirring often. Let the mixture cool to room temperature.
"Season the warthog inside and out with salt and pepper, then slather the chilly marinade thickly over the warthog, inside and out, and marinate in a large plastic bag, refrigerated, overnight or for at least 4 hours. Allow the warthog to come to room temperature.
" Preheat the oven to 180Ãƒâ€šÃ‚Âº C. Fill the warthog with the cooled stuffing, and close the opening with skewers or stitch with string.
" Arrange the warthog in a large roasting pan on all fours, and roast for approximately 3 hours. Reduce heat to 120, and let the warthog rest at this temperature for 15 minutes or until ready to serve (but no longer than 40 minutes).
" Lay the warthog on one side and pour the orange juice over it. Roast as directed above, but baste occasionally with the juice and turn the warthog onto its other side halfway through cooking. If the liquid seems to be evaporating too rapidly, add a Ãƒâ€šÃ‚Â¼ cup of water at a time to the pan juices.
" Carve the warthog. Arrange the stuffing on a serving platter with the carved meat on top. If enough orange juice is left in the roasting pan to serve as gravy, strain it and skim off the fat; pass separately in a gravy bowl.
[ Back ]