For 500 pers.

75 kg springbuk club / thigh

75 kg calfder thighs

(Marinated with cumin, paprika, garlic, chili, laurel and roasted overnight, with core temperature of 65 degrees.)

The meat is cooled and shredded to “wok strips” and marinated with oil salt and pepper.

50 kg chickpeas soft and boil the following day

Vegetables are cut into 2 cm times 2 cm

50 kg of onions

50 kg of red pepper

50 kg of yellow pepper

50 kg of green pepper

100 kg squash yellow and green

100 kg Okra

100 kg Sweet potatoes

30 kg of lime in both

Everything wokkes up in two large Weber grills with wok efforts with aftercrumption of salt, pepper, cumin, paprika, garlic oil, and chili.

Served in bamboo bowls.