Kaikai Belong Kong Kong And

Other New Guinea Dishes

There is no need now for New Guinea outposts types to live out of a can not if they have a cook-boy who can read Pidgin.

Just for him—and with English translations just for his boss — E. Veith of the Franciscan Mission, Aitape, has produced a cookery book designed to assist cook-hoys and to make life more endurable for Europeans.

There are 100 pages of recipes covering meat, fish, poultry and casserole dishes, soup, puddings, cakes, scones and bread, sauces and dressings, and Chinese meals.

Here we go on Kari (Curry to you): 1 tin bulmakau, 2 anian, 1 bikpela liklik spun bata, lilik kap wain (masta i makim dispela samting long you), 1 bikpela liklik spun kari.

PASlN:—Katim mit olsem yu katim bret. Katim anian na praim long bata wantaim. Nau putim wain, Kari. Tanim strong.

Putim 2 spun wara moa, nau i stret pinis. Dilim wantaim rais.

In English: Sliced tinned meat or cold poultry, 3 oz. margarine, 2 onions, wineglass sherry or light wine or even beer, 1 dessertspoon curry.

Method: Cut meat into slices. Put butter into saucepan with sliced or chopped onions. Fry light brown. Add other ingredients, btir gently over fire about 10 minutes. 1 spoon of water may be added. Serve with rice.

There are 100 pages of such recipes, designed by the author {a Diploma graduate of the Australian Army cookery school), during 15 years in New Guinea. The hook itself was produced entirely by the senior students of St. Joseph’s School, attached to the Mission at Pes, near Aitape. The work was done on a small Italian hand press, and after each section was printed, the handset type was broken down to he used for the next. The proofs were pulled by a lad of 16 and other students did the collating and binding.

Equally as intriguing as the recipes for Territorians is the list of terms that the author has included in the hook. Pidgin terms such as “longway liklik” or “bikpela taim tumas” are usually capable of elastic interpretation, but for the purpose of cookery, anyway, Author Veith has got them down to the following precise limits’: Liklik taim tumas 5 to 10 minutes; liklik taim = 10-20 minutes; bikpela liklik taim = 1 to 2 hours; bikpela taim tumas = 4 to 6 hours. (COOKERY NOOK. Available from the Franciscan Mission, Pes, Aitape via Wewak, New Guinea, at 7/- Aust. per copy, plus postage.)