Recipe for an Easter omelet.
We start in the Kalahari desert by finding a robust ostrich egg. We then
need to make a hole in it at the sharpest end, insert a stick with a
crooked end, pierce the amniotic membrane (in the egg of a chicken this is the delicate cover
membrane over the egg white), and carefully wind it around the stick. Once this is done, the stick is removed, and the membrane discarded. Then we carefully insert the stick back into the egg, and delicately mix the contents
together. These contents are then poured into an empty tortoise shell, and then transferred
into a previously prepared hearth. This hearth is a shallow hollow inlayed with hot coals. Once the mass is in the hearth, more hot coals can be arranged around it so that it
cooks on top as well.
When the omelet is sufficiently cooked, it needs to be removed from the coals,
cleaned by hand, dusted off and then can be shared with the present company . And boy, there is a lot to share. One ostrich egg corresponds to about
two dozen hen eggs, and weighs up to 2 kg. For taste one can spice the
omelet with selected roots of desert plants and add salt, if you can afford it (salt is quite expensive in
some part of Africa).
This is how the Bushmen lady N!oshay (pronounce 'N-click -oshay) prepares an omelet from ostrich eggs. At one time Bushmen tribes inhabited all of South Africa, but now there are only a few thousand of them left, predominantly in Namibia and Botswana.
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