1 porcupine skinned, gutted and defatted

1/2 cup vinegar

2 gallons water

1/2 cup oil (Wesson)

salt and pepper to taste

garlic salt to taste

1 onion chopped into big pieces

6 carrots pealed and sliced

5 stick celery sliced

1/2 cup water

2 bay leaves

1/4 cup flour



Soak porcupine 24 hours in 2 gallons of water and 1/2 cup of vinegar.

drain and rinse really well

put in pot roast with 1/2 cup Wesson oil

season with salt pepper and garlic for taste

add onion, carrots and celery

add 1/2 cup of water and 2 bay leaves

cook on medium heat for 2 hours in post roaster

add more water if needed.

5 minutes before the timer goes off sprinkle with 1/4 cup of flour on top of porcupine

stir up and serve over rice


Recipe submitted by: Nola Angasan