Wash the leg and scrape
away the excess fat.
Place in a roasting pan in the oven.
Once its juices are released
bake until dried and sprinkle
with sugar and pineapple juice.
Bake at high temperature
for twenty minutes.
After retrieving from the oven
cut the Indian's leg into rhomboids,
placing a clove in each.
The rhomboids should be eaten
with boiled manioc,
a slice of silence.
Copyright @ 2002 by Nicomedes Suarez-Arauz
All rights reserved
First Edition