CATFISH HEADS

CATFISH HEADS

Catfish head under the bell (sac), a dish name which is not promising, but the taste is just finger-licking. To prepare it you take the heads of the large specimen with the extended “collar”, with the cheek, giving a decent amount of meat. Various vegetables are added that enriches the taste, so the whole dish is given a dimension of rich culinary value.

 

Ingredients (10 people)

6 kg catfish heads; 2 kg potato; 500 g tomatoes; 500g carrots; 500 g cauliflower; 100 g of prunes; 1 head of fresh cabbage; 2 apples; 2 bell peppers; 2 onions; 2 cloves of garlic; 200 g of lard; 50 g of salt; 4 litres of water

 

Preparation

Freshly cleaned the head of catfish are washed, to avoid burn, put under the bell called sac on three willow branches used as a coaster. Heads are then seasoned with salt, then cleaned potatoes, carrots, tomato, pepper, prunes, cauliflower, two apples and onions and garlic are added under the sac. Add the fat and pour water, cover with the ringed lid, put on red-hot charcoal. Pieces of charcoal placed on the lid where the ring keeps it in place. The process takes about an hour and a half.

 

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