Infobox
Book Information
Type Name Writer RubberMan ID az_bk_cooking_open
[excerpts]
Salt ‘n’ Pepper Guar
Ingredients
Several Guar steaks (or the meat of your choice) cut into small strips or cubes. Two finely chopped horn lily bulbs, six to eight chopped Colovian hot peppers.
Three teaspoons of sea salt and a dash of comberry wine (or similar)
Method
Lightly fry the chopped horn lily with the comberry wine then add the peppers as the bulbs start to turn a golden brown and fry a little longer until the peppers are cooked through.
Add the Guar meat and fry until cooked then sprinkle over with salt.
Serve with a large bowl of Kwama eggs and saltrice.