Post #207536 by Chrisc on Sat, Jan 14, 2006 9:31 AM

From 'The Secret Life of a Satanist', by Blanche Barton,

'One seminar on "Cannibalism and Human Sacrifice" covered the subject in more than just words. Students were invited to partake of a cooked thigh of a young white woman.The leg had been biopsied and provided by a Berkeley physician who attended Anton's lectures regularly. Diane
basted the main course of puaka balava, "long pig", in Triple Sec, fruit juices and Grenadine. She served it with fried bananas and yams,
just as the Fiji Islanders did, adding Tonka bean wine and caterpillars to round out the meal. The meat was described as tasting somewhere between pork and lamb, with a consistency rather fibrous like pork chops, but sweeter, and not quite as tender or salty as lamb. The diners exhibited little squeamishness except when it came to eating the caterpillars. But the LaVey's three-year old daughter,
Zeena, finished them with enthusiasm'.

I gather that lacking a biopsied human leg provided by a Berkeley physician, one can substitute pork in such recipes.. it wouldn't be quite as authentic, but hey- I didn't have Triple Sec and Grenadine down as authentic Fijian ingredients!
And does anyone know a Fijian recipe featuring the
"Cannibal's Tomato", Solanum uporo?
It's a species of tomato that was reputedly used by Fijian Islanders as an accompanient to "Long Pig"... seeds of it are available from some nurserymen....

CHRIS
ato"