fruit-bat-soup
Next Dish: Pilao
Fruit Bat Soup is a traditional dish originating from the Pacific Islands, particularly in Palau and Guam. The dish is made by boiling a whole fruit bat, often with its fur still intact, in a broth flavored with spices and vegetables. Despite being a cultural delicacy, it has been linked to various health issues, including neurodegenerative diseases due to the bats' diet of cycad seeds. The dish has also raised concerns among conservationists due to the declining fruit bat populations.
Recipe
Ingredients:
1 Fruit Bat
4 cups of Water
2 stalks of Lemongrass
2 Ginger slices
2 Garlic cloves
2 Spring onions
Salt to taste
Pepper to taste
2 cups of mixed vegetables (carrots, peas, corn)
Instructions:
First, clean the fruit bat thoroughly. Make sure to remove the fur and wings.
In a large pot, add the water, lemongrass, ginger, garlic, and spring onions. Bring to a boil.
Once boiling, add the cleaned fruit bat to the pot. Reduce the heat to a simmer and cover the pot. Let it cook for about 1 hour.
After an hour, add the mixed vegetables to the pot. Continue to simmer for another 30 minutes.
Season with salt and pepper to taste.
Once the soup is done, carefully remove the fruit bat and shred the meat. Discard the bones.
Return the shredded meat to the pot and stir well.
Serve the soup hot. Enjoy your fruit bat soup!
Please note: consumption of bats is considered a health risk and is discouraged by the World Health Organization due to the potential for zoonotic disease transmission. This recipe is provided for informational purposes only.