Skip to comments.African Delicacies Threaten Species (Monkey Meat Casserole)
Posted on 09/05/2005 12:30:34 AM PDT by nickcarraway
Take one soup cube, pepper, salt and onions, not forgetting chunks of monkey, head included. Cook in a casserole and serve.
At the restaurant "Maman Marie Gibier (game)" in Libreville, the dish will set appreciative diners back 2.80 dollars.
"I have been eating monkey since I was little," said Sandra, 28, who works for a bank. But she draws the line at great ape meat. "Gorillas, they look like people. You can't eat that. It's horrible."
Her colleague Jean is less fastidious. "Monkey meat, big or small, it's all the same once it's in the bowl."
It is uncommon to find ape meat on sale in Libreville markets but it is prized and for that reason poaching in the region's forests is widespread.
It even threatens the survival of the Great Apes, the subject of an international conference that opens on Monday in the capital of the Democratic Republic of Congo Kinshasa.
The cook at "Maman Marie Gibier" says she buys two monkeys a week, compared with five a week in the 1990s, but only a couple of chimpanzees and gorillas, protected species, from the plains of the west a year.
Prices range from 17 dollars for a white-nosed monkey to 77 dollars for a mandrill, a partly protected large monkey. Gorillas cost between 34 to 51 (approx.)dollars. The meat is smoked or raw.
Research by non-governmental organisations and the Gabonese forestries ministry shows that primates cost more than chickens or farmed meat and account for less than one percent of the meat sold in Gabon's four main cities.
"Monkey meat, big or small, it's all the same once it's in the bowl."
I don't think I could eat something smarter than Al Gore.
Somehow BSE, TSE and CJD diseases come to mind.
Monkey-it's what's for dinner!
(If what I just wrote makes you sad or angry,
Nah, not those diseases. Nothing to worry about - yet. No cases of that yet. Monkey meat will only give you Ebola.
This brings back memories of that old ditty we used to sing at camp. There are many variations, but the basic lyrics, regarding the offerings of the camp's kitchen, usually include:
Great green gobs of greasy grimy gopher guts,
Mutilated monkey meat
Little birdies' dirty feet
I'm not particularly knowledgeable about this subject, but eating the flesh of primates sounds like an excellent way of acquiring disease strains that specialize in primates. I'd stick to Big Macs.
And me without a spoon
Monkey meat pot pie! YUM!
Same thoughts here. How can anyone eat something that so resembles a human? It would be gross to eat the arms, especially, since it would be almost impossible for a layman to tell apart a cooked human baby's arm from that of a monkey!(It's after all Africa, fyi.)
Wasn't there some news about a Taiwanese restaurant serving human foetuses? Try and Google it.
Look ma, I'm a main course!
..Give this guy, a hand. :/
To the tune of Liszt's Hungarian Rhapsody...
If you like Hungarian food,
They have a goulash which is very good.
Or if you wish a dish that's Chinese,
Somewhere down in Column B there's lobster Cantonese.
Enchiladas, that's what people eat in Mexico.
Shish kebab is skewered, in Armenia you know.
Then there's blubber, the favorite of the frigid Eskimo.
Such delicious dishes, no matter where you go.
Chicken cacciatore is Italian.
Kangaroo souffle must be Australian.
Mutton chops are definitely British.
Chicken soup undoubtedly is Yiddish.
Pumpernickel comes from Lithuania.
Hassenpfeffer comes from Pennsylvania.
Wiener schnitzel's Austrian or German.
Kindly pass the sauerbraten, Herman.
Borscht is what they're eating in the Soviet.
Wait, I think we've got some on the stove yet.
See the Mau Maus underneath the jungle sky.
Jolly Mau Maus, eating missionary pie.
Frenchmen eat a lot of bouillabaisse there.
Dutchmen eat a sauce called Hollandaise there.
Smorgasbord in Sweden is the winner.
In America it's TV dinner.
So there you have one food from each land.
Each one delicious, each one simply grand.
Mix them all up, in one big mish mosh.
And what have you got? Hungarian goulash!
---Allan Sherman, Hungarian Goulash No. 5