Cooking Loof

The proverb “revenge is a dish best served cold” obviously applies to loof. It would seem that not only does loof get its gastronomic revenge on your eventually, its effects can be exacerbated by heating it up. While on a camping trip recently, I figured it would be brilliant to stick an open can on a camp stove and heat up a nice can of chicken loof. I never understood why it was always eaten cold in the army, I found that with enough mustard, it was even palatable. It was also the one thing no one ever wanted, so whenever we had a meal in the field, it was great to be the only one of a hundred people who would actually eat the stuff.

I quickly found out that heating loof is perhaps not the best idea, as huge black clouds started billowing from the small stove and a horrible smell emerged. I would equate the smell of cooking/burning loof with the smell of cooking an entire cat, but since I have never had cat, I can’t say for sure. Regardless, I would recommend eating it out of the can cold, slicing it and cooking with it, dicing it, etc. I have heard quite a few stories of cutting it up, sticking it into a small pan, and cooking it on the engine of a tank, I am sure this is a better smelling and tasting was to cook loof.

Enjoy, and don’t forget to send me your favourite loof recipes!